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R e s t a u r a n t D a i l y N e w s M o n d a y, A u g u s t 1 9 , 2 0 1 3 8 ESTANCIA BEEF: FREE THE BEEF By Bill Reed, CEO, Estancia Beef For way too long now, beef has been in lockdown mode. Once the star of the culinary show, beef now skulks in the kitchen shadows, banned from health- conscious diets and blamed for destroy- ing the environment. At Estancia, our mission is to break beef out of its holding pen with our pas- ture-raised, grass-fed steaks and burgers. For five years, we've been quietly recruiting a small army of converts – from recovering vegans to newly proud grill-masters – all marching under the same banner: Free the Beef. What do we mean by Free the Beef? First, we mean liberating cattle from feedlots. Industrial beef production has made meat cheap and plentiful, but it's also resulted in steaks with diminished nutritional value, sky-high fat content, and a bland, buttery taste. Feedlots pro- duce burgers that are bad for you, bad for the cow, and bad for the environment, with waste ponds that blight the land- scape and breed antibiotic-resistant bac- teria like e. Coli. It doesn't have to be that way. I grew up in rural Virginia where cows grazed the green hills of my fam- ily's farm. The beef we ate back then was lean and clean and delicious, and we were grateful for it. Later, I spent time in Argentina and Uruguay, home of the Pampas' vast flat grasslands where gauchos (South American cow- boys) steward herds of free-range cat- tle. Down there, beef is almost a reli- gion, celebrated for its health benefits, and it's not unusual to see women who look like supermodels devouring steaks the size of baseball caps. Free the beef also means liberating meat-lovers from their guilt. Estancia's steaks and burgers have less fat than an equivalent portion of skinless chicken thigh and about half as much fat as the same portion of feedlot-produced beef. It means opening up the palate to real beef taste. The chefs and carni- vores who hold the Estancia banner high have described our beef as tasting clean, uncovered, nuanced, and com- plex. The grain-fed beef produced in feedlots is monotonous by comparison, the meat's true flavor masked by high concentrations of fat. It's like trading deliciously complex honey for the tongue-numbing shock of refined white sugar. Free the beef means being honest and clear about how our beef is made. Each of our cows has the equivalent of two football fields of grazing land and our animal welfare protocols were designed by Temple Grandin. Although we're a small company, we lead the market in traceability and food safety. Fresh air, clean water, and green grass makes for healthy and deli- cious beef. At Estancia, we're determined to free the beef, so that it's something we can all love again. Join us! Your clients and customers will be glad you did. For more information, visit booth 834, go online to www.estanciabeef.com or email bill@estanciabeef.com. SPARROW LANE: GREAT VINEGARS BEGIN WITH GREAT WINE Great vinegar starts with great wine: this is the belief that Sparrow Lane Vinegar was founded on and continues today. Sparrow Lane started in 1998 as an answer to the increasing demand for more flavor and quality options by the chefs in the Napa Valley. Sparrow Lane's original manufactur- ing facility was located in Angwin, Calif., in the heart of the Napa Valley. This is where the company started its tra- dition of using only the finest wines available from the local world-class growing regions of Napa and Sonoma. Sparrow Lane then introduced the ancient method of hand crafting and aging its vinegars in oak barrels using the traditional Orleans method. Over the next decade, Sparrow Lane's line of quality crafted vinegars became known throughout the country by a loyal customer base of professional chefs and great home cooks alike. With the demands of a growing portfolio and increasing production, the company soon exceeded its ability to grow, while still producing the quality of vinegar we expected. With that, the company moved its production and bottling to a larger facility in the heart of the central valley. The new facility provided the com- pany the flexibility to maintain its com- mitment to crafting the finest vinegars possible while expanding its barrel aging room and product line. Still while using the bounty of wine from the Napa and Sonoma regions, Sparrow Lane expand- ed its line of fruit vinegars with the exceptional fruits of California. In addi- tion, Sparrow Lane has been able to introduce an accompanying line of local Extra Virgin and flavored olive oils that complement its vinegars perfectly and further enhance the flavors of the food. Sparrow Lane's steadfast commit- ment to quality has earned the company an award-winning product line that con- tinues to set the standard for quality and flavor in wine and fruit vinegars. For more information about distributors or retailers in your area, call directly at 866-515-2477 or email info@spar- rowlane.com. Sparrow Lane can be found in booth FTE 1063A at the Western Foodservice & Hospitality Expo. responsible for sanitation audits, pest identification, client training, and on-site inspection services. If your facility receives regulatory inspections or audits, Dewey is compliant with all major audit- ing services, such as AIB, SQF, NSF, Cook & Thurber, Silliker, Primus, FDA, USDA and HACCP. If this isn't the time to start getting what you're paying for, when will it be? For Orange County, Inland Empire and San Diego, call 858-717-7364 for Regional Sales Manager Jack Harris, email Jharris@deweypest.com, or visit www.deweypest.com. For more information, visit www.deweypest.com, call 323-316-7373, email hmeijer@deweypest.com or stop by booth 431 at the Western Foodservice & Hospitality Expo. DEWEY COMMERCIAL SERVICES: OPERATING IN THE CALIFORNIA MARKET SINCE 1929 By Harry Meijer, Regional Sales Manager, Dewey Commercial Pest Services You may ask yourself, why haven't I heard of Dewey before? It is remarkable without the advertising used and spent by our competitors that a family-owned com- pany could grow to this capacity. However, one needs to consider that advertising cost is passed on to your serv- ice bill, no matter how catchy or cute it may be. Without massive advertising cam- paigns, Dewey Commercial Services has been built on service reputation. So stop paying for those expensive television commercials and radio ads; start saving with what others already know. Dewey Commercial Services has consistently grown by retaining customers with quality service matched with exceptional value. Customer service is the difference, at your business and in our offices. Dewey Commercial Services still retains a local office staff in all 32 offices it operates to receive your calls and respond when needed. It has been a popular move by other providers to go with national call centers that don't know you or your busi- ness, so don't settle with being put on hold by strangers. Call Dewey: we care and our growth proves it. If you're worried about qualifica- tions, don't be. Dewey Commercial Services provides every aspect of Integrated Pest Management (IPM) in the industry. Dewey excels in all areas, including residential, office, warehous- ing, restaurants, food service, food preparation and storage, health care, hospitals, research facilities, laborato- ries, schools, etc. Dewey's professional network of experts in the pest manage- ment field are ready to assist you in resolving your pest concerns. Dewey maintains an extensive team of professionals made up of board-certi- fied entomologists, technical directors, and AIB and SQF specialists. Among their various activities, these experts are