SRF BLOG

Fire on the Mountain: Cooking Wagyu Steaks & Kurobuta Pork in Idaho's Backcountry   I’m working furiously to slice and plate a huge stack of SRF NY strip steaks. There’s a crew of 20 hungry skiers and snowboarders headed my way, and I can’t let them wait. They’ve been out all day on a snowcat trip, skiing and riding the backcountry surrounding Brundage Mountain near McCall, Idaho. My teammate is Bob Atkinson, Marketing Manager for Big Green Egg, the iconic kamado grill. He’s a hardworking partner and arrived with a truckload of grills. One of the Big Green Eggs is set up for indirect grilling and we use it to bring the steaks up to 150°F. We use two blazing hot grills to put a final sear on the NY strips. The backcountry snow was plentiful, and the crew arrives later than scheduled. Bob sears the steaks, and I slice them. I load each plate with portions of medium rare SRF NY strip steak, smashed Yukon Gold potatoes seared in SRF American Wagyu tallow topped with a spicy aioli, and garnish with a grilled scallion. The group includes members of 10 Barrel Brewing, pro athletes sponsored by the brewery and editors from Sunset, Gear Patrol, The Inertia and Newschoolers.com. The hungry folks grab and eat faster than I can plate. The payoff is the comments we receive. “This is the best steak I’ve ever eaten!” says one editor. I cook a lot of steaks, and must admit a SRF American Wagyu steak prepared on a Big Green Egg is hard to beat. Bob and I toast our success with a 10 Barrel Pub Beer. Big Green Egg and 10 Barrel Brewing share the same PR agency, and a six-week promotion called “The Beer Lodge” was planned at Brundage. This brought numerous pro athletes to town to ski and ride with editors, share the stories of the sponsors and produce content to promote the brands. The night before we did a fast and simple dinner of SRF Wagyu hot dogs and homemade lentil stew at the official 10 Barrel Beer Lodge, a huge property where the athletes spend their time. The deluxe rental includes a game room complete with a bar, spa and indoor swimming pool. It was a great opportunity to meet the entire group. After dinner we did a guided beer tasting and ended the evening with a group contest that included a cocktail mixing tournament, a beer pong match and “build a raft with junk and pull it across the pool” event. With world class athletes in the mix, the competition was intense. Fortunately, I was able to lean into my college party experience to help my team take second place. The final day was amazing. A foot of new powder, a bluebird sky and dinner at The Bear’s Den located on the mountain. Two extra large Big Green Eggs were hauled by snowcat to the venue. It was no easy feat to load and set-up the heavy ceramic grills. Chef Keith Moreno from 10 Barrel in Boise prepared a feast that featured SRF Kurobuta rack of pork served with a zesty salsa verde. The completed dish was juicy, robust and delicious. The perfect end to a winter adventure. Working for Snake River Farms affords me with amazing experiences like these. It’s fantastic to introduce people to our American Wagyu beef and Kurobuta pork. When the location is out of the ordinary, like in the backcountry of Idaho or a chilly hut on a ski hill, somehow our amazing products just taste a little bit better. When Bob pitched the idea to work together, he said he wanted to combine skiing and grilling and call it “Fire on the Mountain.” After three successful days serving SRF cooked on flaming Big Green Eggs, we definitely achieved his goal.  

A Cut Above - Talking Knives with Chef Erik Johnson Erik Johnson was raised in Boise from the age of 10 and attended the Culinary Arts program at Boise State University. He moved to the Bay Area and worked in top kitchens in San Francisco and Sonoma County for 13 years. He opened Saltbrush with business partner Neil Grant in April 2024.His culinary style reflects his time in the Northern California wine country with an ingredient focused approach. He likes to start with a high-quality ingredient and see what technique he can use to highlight its natural flavor. He often uses Snake River Farms American Wagyu and Kurobuta pork for his menu.Chef Johnson is a self-professed knife enthusiast (although his wife says he might have a “knife problem”). Early in his career he used German knives like Henckels and Wüsthof. Then he fell down the rabbit hole of boutique knives from Japan. He maintains a revolving collection of work knives in different blade shapes for specific tasks. Currently his primary chef’s knife is a Steelport, but he also has Hattori, Takeda, Misono and Shun knives in his arsenal.   Get a Grip: How to properly grip a knife for better control and precision Controlling your knife starts with holding it correctly. “Pick up the knife and find its center of balance,” says Chef Johnson. “Grip the knife with your thumb and forefinger and move the knife slightly back and forth until you feel where its natural center lies.” Once you find the center point, let your hand rest naturally on the handle. This will position your hand so you’re holding the blade with three fingers wrapping around the handle. “This position lets you control the entire knife and make precise movements,” recommends Chef Johnson.   Rock & Roll: Master the rocking technique for precise knife cuts and chopping “A chef’s knife is designed with a curve so you can rock it back and forth,” says Chef Johnson. “Don’t shove your knife vertically straight down. Rocking keeps the knife in place and makes clean cuts.” Gently push the blade forward and down to create a rocking motion so the knife naturally makes consistent, even slices. This is the technique to master for chopping vegetables and mincing herbs.   Lay the Ground-Work: How to stabilize your ingredients for safer, more precise cuts “Vegetables are typically round. It’s not ideal to make your cuts when something is moving,” according to Chef Johnson. “With your initial cut, try to create a flat base so it’s more stable and you’re less likely to cut yourself.”     Your Knife Collection: Essential knives every kitchen needs for versatile cooking Three knives belong in every kitchen — chef’s, paring and serrated (bread). Each is available in a wide range of prices. Experts recommend putting most of your knife budget toward a chef’s knife since it’s the tool you’ll use the most. Chef Johnson recommends adding two additional knives when you expand your collection. A boning knife for trimming meat and cleaning fish and a long carving knife for slicing roasts and hams.     Chef's Knife: A must-have for every home cook's kitchen The chef’s knife is a versatile workhorse in the kitchen and has a distinctive rounded blade to facilitate a rocking motion. You’ll find this knife in lengths of 6 to 10 inches. 8 inches is the sweet spot and works best for most home cooks.  Steelport 8” | $400Made in Portland, Oregon, this knife is made with American 52100 carbon steel using traditional forging techniques. Each heirloom quality knife is handcrafted with a distinctive maple burl wood handle and a sheepsfoot shaped blade.  Shun Narukami 8” | $288This Japanese made knife starts with a carbon steel core with a layer of stainless steel on each side. This hybrid construction provides the benefits of both Japanese and Western style knives in a clean design.  MAC Professional Series 8” | $175Rated the “best knife” by numerous media outlets due to its balance, light weight and ability to hold a sharp edge. In the world of premium knives, it’s an excellent value.        Pairing Knife: Ideal for precision tasks like peeling, coring, and mincing Think of the paring knife as a miniature version of a chef’s knife. The small blade works well when more precision is required for peeling fruit, coring tomatoes or mincing a small amount of aromatics like onions or garlic.  Shun Premier 4” | $169 This top-of-the-line knife features an elegant design with a hammer-finished blade that functions to reduce drag and keep food from adhering. It flawlessly performs peeling and trimming with a thin, razor sharp blade.  Wüsthof Classic 3½” | $95A high quality German knife with a clean, simple design that makes concise cuts. The grip is comfortable for most hand sizes. The solid build feels sturdy with an easy to hold handle and a blade that seems very durable, but feels slightly less sharp.  Misen 3½” | $44This is a favorite of many online reviews due to its slip-proof handle, sharp blade and great price. It weighs a bit more than other knives which, is noticeable in hand, but doesn’t deter when peeling and cutting an apple. >      Serrated Knife: Perfect for cutting bread, tomatoes, and soft foods with ease Commonly known as a bread knife, the serrated blade works well for cutting soft foods like tomatoes and are handy for cutting up a leftover beef or poultry. Of course, they are also excellent for cutting clean slices of crusty bread. Shun Classic 9” | $225A handcrafted Japanese knife with ample length to slice large loaves of firm crust breads without damaging the soft interior. 34 layers of stainless Damascus cladding surround the core of the blade. A beautiful knife that feels balanced in hand. .  Tojiro 10¾” | $70This attractive knife has a blade that is longer than most serrated knives and has serrations that are more rounded than pointed which makes it more adept at slicing meat, soft pastries, like cake, and tomatoes.  Out of the Woods | $30We found this unique tool at a local kitchen store and it is an inexpensive option to a traditional bread knife. It looks like a hacksaw for bread and works well with smaller loaves and is serviceable for cutting delicate vegetables and fruit.     

The Bocuse D'Or is the most prestigious culinary competition in the world, but even knowledgeable food lovers are unfamiliar with this Biennial event. Referred to as “The Olympics of Food,” the Bocuse d’Or gathers teams from 24 countries to compete over two days in Lyon, France for the Gold Medal and to be named the best chefs in the world. The teams representing their countries in Lyon are chosen through a rigorous process. The prep is demanding. The selection, even more arduous. It can be intimidating for even the most accomplished chef. In the United States, Ment’or is the organization that selects the American team. Team USA has competed at Bocuse since 1987, but American chefs were outmatched by international teams who were better organized and funded. In 2008 the Ment’or Foundation was created to institute a structure and procure funding to assist U.S. chefs in the competition. Ment’or was established when Paul Bocuse, legendary chef and founder of the Bocuse d’Or, asked celebrated Chef Daniel Boulud to develop an organization to develop a competitive team for the U.S. The foundation’s Board includes Chef Boulud (Chairman), Chef Thomas Keller (President) and Jérôme Bocuse, son of Paul Bocuse (Executive Vice President). The board is flanked by the Culinary Council for expertise and guidance. The Council’s members include esteemed chefs Grant Achatz, José Andrés, Tom Colicchio, Timothy Hollingsworth, Daniel Humm, Emeril Lagasse, Wolfgang Puck and Jacques Pépin. With some of the world’s culinary icons paving the way for the next generation of great chefs, it’s no surprise Team USA has improved on the world stage. In 2017 Chef Matthew Peters and Commis (or assistant chef) Harrison Turone won America’s first Gold Medal at the Bocuse d’Or. "The best chefs in the country using the best pork products around. How could that not be amazing?"  In September 2023, I was selected to photograph the Team USA National Selection competition, held at The Culinary Institute of America on the Copia campus in Napa, California. It was one of the highest honors and privileges I’ve had as a photographer. Three teams, comprised of a Chef (or Candidate) and Commis, competed for the coveted top spot to represent the United States in 2025. Just like presidential elections, there are age requirements for the teams. A Candidate must be at least 23 years old, and their Commis can be no older than 22 by January 2025. Each team was assigned an experienced coach who assisted in organization, documentation and prep. The competition serves as a dress rehearsal for the international competition. Snake River Farms has sponsored Ment’or since 2015. For the September 2023 competition SRF supplied two types of Kurobuta pork. The Candidates were tasked with creating two presentations, a “theme on a platter” with the SRF rack of pork and a “theme on a plate” using SRF pork collars. The best chefs in the country using the best pork products around. How could that not be amazing?To say photographing the competition was intense would be an understatement. It was one of the most rigorous assignments I’ve received. I followed the teams for two days and documented their dishes. It is the closest an outsider can get to experiencing the flow and tension of the event. The stress was palpable. I didn’t envy their positions, though I admired their tenacity, their creativity, their drive. Years of preparation would be culminating on this single day. Only one team would win. And according to Ricky Bobby, “If you’re not first, you’re last.” Which each team passionately believed. No pressure. What these teams did to the pork racks and collars was nothing short of remarkable. They conceptualized and crafted dishes with a mind-numbing level of imagination and culinary skill.   "They conceptualized and crafted dished with a mind-numbing level of imagination and culinary skill."  A panel of jurists comprised of top tier chefs judged the entries. The jury included Josiah Citrin, Michelle Karr-Ueoka, Paul Bartolotta, Timothy Hollingsworth, Junior Borges and Team USA 2019 Chef Matthew Kirkley. Again, no pressure. The teams were judged for the originality and execution of their dishes, but were also judged on their adherence to process, final presentation and kitchen organization. Chefs were also scrutinized for their ability to communicate, teach and mentor their Commis.Restaurants rise and fall based on the strength of their teams and the collective ability to execute a comprehensive vision. Successful chefs clearly communicate with their teams, so each member’s contribution moves them toward the kitchen’s goals. This mindful approach is critical to the development of the next generation of culinary talent. It’s for this reason why the mentor aspect is so critical to the evaluation process. "While every team delivered world class dishes, it was Chef Stefani that stood out for her composure, precision and ability to mentor her Commis."   When the chef’s scores were tallied by the judges and the plates were cleared, Chef Stefani De Palma of Addison, a 3-star Michelin restaurant in San Diego, and Commis Bradley Waddle were selected to Team USA 2025. While every team delivered world class dishes, it was Chef Stefani that stood out for her composure, precision and ability to mentor her Commis. “All the competing chefs showed a hyper-focused drive this year, and they displayed incredible skill. Chef De Palma and Commis Waddle emerged with a unique approach, remarkable plating, and a taste profile that impressed the judges,” said Team USA President, Chef Gavin Kaysen. Oui Chef! I couldn’t agree more. And good luck Team USA!

How to Create a Memorable Thanksgiving Menu  When my wife and I gather our family around the table for Thanksgiving, there’s nothing we cherish more than sharing a meal that’s as comforting as it is memorable. This year, we’re diving into the rich flavors of Snake River Farms with a meal curated to bring everyone together, starting with a Herb & Garlic Crusted Bone-In Rack of Pork, tender and full of savory goodness. Paired with a hearty Bacon Bratwurst Cornbread Stuffing, each bite brings warmth and a bit of smoky indulgence to the table. And, of course, the Apple Cured Bacon & Brussels Sprouts Gratin adds a creamy, flavorful touch, balancing everything with its crispy, caramelized edges. These dishes aren’t just food—they’re our way of creating a feast that speaks to family, connection, and those little moments we hold close.    Herb & Garlic Crusted Bone-in Rack of Pork This Herb & Garlic Crusted Bone-In Rack of Pork features a savory crust of fresh herbs, garlic, and Dijon mustard, perfectly complementing the tender, juicy Kurobuta pork. Roasted to perfection, it’s a simple yet elegant centerpiece for any special occasion or family gathering. > Learn More.       Bacon Bratwurst Cornbread Stuffing  This Bacon Bratwurst Cornbread Stuffing combines the rich flavors of SRF Bacon Bratwurst, fresh herbs, and hearty cornbread for a savory, comforting side dish. Perfectly baked to golden perfection, it’s a delicious addition to any holiday meal. > Learn More.       Apple Brined Bacon & Brussel Sprouts Gratin  The Apple Brined Bacon & Brussels Sprouts Gratin combines smoky apple-brined bacon, tender Brussels sprouts, and a rich, creamy cheese sauce, all topped with a golden, crispy panko finish. This indulgent side dish adds the perfect balance of savory, smoky, and creamy flavors to your holiday feast. > Learn More.