In this newsletter:

  • News from the shores of Bristol Bay and the Iliamna Fish Co. 
  • Salmon Recipes
  • Up and Coming Heritage Foods News
  • La Vacanza del Gusto

Fresh Alaskan Sockeye Salmon

One Fresh Alaskan Sockeye Salmon (about 6 lbs)
Overnight Shipping Included - $125

Two Fresh Alaskan Sockeye Salmon (about 12 lbs)
Overnight Shipping Included - $213

Six to Eight Fresh Alaskan Sockeye Salmon (about 50 lbs)
Overnight Shipping Included - $787

 Click Here TO ORDER

Each order of salmon delivered
on Tuesday the 22nd will keep
well fresh for ten days.  It is
without head and gutted.

 

Dear Heritage Foods USA Supporter,

Fresh wild sockeye salmon orders will be delivered on Tuesday, July 22nd. 
All orders must be placed by Wednesday, July 16th at 6 pm EST


Naknek, Alaska

Christopher Nicholson, our friend and fisherman, called us directly from the boat this week to report on the season’s first catch in Bristol Bay. He tells us the team is tired, tanned and windswept but that it is a perfect Alaskan summer: the sun doesn’t set until 2 in the morning!

Chris and the crew are just back from two stormy days with winds blowing at 30 miles per hour; their small open vessels withstood over five foot swells. The vista of land from the boat is filled with verdant forests and snow capped mountains – a peaceful scene that calms the hardworking fishermen on the waters.

The water temperature is the most important factor in fishing and this year the season got off to a late start because the waters were colder than usual.  It was only towards the tail end of June that the waters warmed and the salmon started their run.  In general though, the weather has remained mild, day temperatures average 45°F and at night 35°F. 

Though the seasons started off slowly, salmon traffic has been steady and heavy as schools of more than 400,000 salmon pass the company’s six boats.  The family has been able to catch as many as 2,000 to 3,000 fish every 6 to 7 hours for the past ten days. This year, fish have arrived in great numbers to the fresh shallow waters, their natural spot to spawn during later summer months. Every year fish populations increase in Bristol Bay, a clear testament to the benefits of sustainable fishing.

We hope you enjoy this one time seasonal offer and enjoy fresh salmon, just off the waters of Alaska!
 


Please enjoy these simple recipes below from Christopher’s wife Emily Nicholson, both are delicious served with Basmati rice.

Spicy Curried Salmon

Fillet the salmon.
Season the fillet well with salt and fresh ground pepper.
Whisk together 2 tablespoons of oil (preferably walnut or peanut oil but olive
oil is fine too) with 1 tablespoon of maple syrup and pour or spread on the fillet.
Dust generously with yellow curry powder and sprinkle with red pepper flakes.
Cover with plastic wrap and refrigerate for 4 hours.

Preheat the broiler for 5-10 minutes
Broil the fillet for 7-9 minutes or until it flakes

Serve with chopped fresh cilantro and plain yogurt

Miso Salmon

Fillet the salmon.
Whisk together 2 tablespoons of miso paste, 1 tablespoon of Japanese rice wine (such as the brand Mirin), and 1 tablespoon of dark brown sugar.
Press the mixture into the salmon and then cover and refrigerate overnight.

Preheat the broiler for 5-10 minutes
Broil the fillet for 7-9 minutes or until it flakes


Up and Coming Heritage Foods News…
Good Shepherd Turkey Ranch Heritage turkeys are coming soon!

All cuts of Cranberry-fed Duroc Pork from Good Family Farm will be available for ordering next week as well as a limited supply of fresh American rabbits.

Click Here to try our new Red Wattle Breakfast sausage.

Click Here to order heritage turkey breast!


FOR IMMEDIATE RELEASE
May 19th, 2008, Atlanta, GA
For more information, contact Julie Shaffer
office: 404-296-3932, mobile: 404-216-0723
julie@lavacanzadelgusto.com

La Vacanza del Gusto Launches
                                                                                        
The launch of a new culinary tour business, La Vacanza del Gusto, (Italian for Vacation of Taste) will take place this week.  The business will focus on high-end food and wine tours to Italy, with the Charter tour taking place the last week in October, 2008.  The new business was created by two experienced gastronomes, Julie Shaffer, of Atlanta, Georgia, and Maria Bellingeri, of the Piedmont region of Italy.

Julie Shaffer is the founder and leader of Slow Food Atlanta, and Regional Governor of Slow Food USA.  She is a passionate Italophile, has traveled widely in Italy for the past thirty years, and has spent summers there for the past thirteen years. 

Maria Bellingeri has lived most of her life in the small city of Bra, Italy, headquarters for Slow Food International, and is associated  with Slow Food’s University of Gastronomic Sciences in Piemonte. They met through the Slow Food network, and the two partners have planned an extraordinary tour for their Charter trip in October.  The tour will run concurrently with Slow Food’s Salone del Gusto, one of the largest food shows in the world, in Turin this Fall.

On the Charter tour, guests will eat drink their way through the picturesque wine country of the Roero and the Langhe like royalty, with day trips from the fabulous hotel Albergo dell’ Agenzia, the carefully restored neo-Gothic country estate of King Carlo Alberto of Savoy.  Guests will experience all the amenities of a modern hotel, including high-speed internet and flat screen TV, while basking in the luxury of a by-gone era. All scheduled activities are within an hour’s drive of the well-situated hotel, and guests will be delivered to each destination in a comfortable coach.

Guests will enjoy the following experiences:

  • Tour of the Banca del Vino, or Wine Bank, and the University of Gastronomic Sciences, the only university of its kind in the world
  • Dinner in Slow Food’s famous restaurant, “Boccon di Vino,” where many Ark of Taste products are served and enjoyed
  • Visits to wineries in Barolo, Barbaresco and Roero, to taste the area’s best wine offerings
  • Exquisite meals at the best restaurants in the area, with specially designed tasting menus
  • Day trip to Turin, visiting the Salone del Gusto, Eataly, and the historical highlights of the city, lead by a licensed tour operator

For guests who would like to extend their stay in Italy, La Vacanza del Gusto can plan an extended vacation for an additional charge. 

"I can think of few people who would be more fun to travel with, or who are more equipped to search out the most authentic culinary experiences than Julie," said Kristina Hjelsand, founder of Atlanta-based Kitchen Communications. "She is so beloved and respected in the Southeast for her leadership with Slow Food and her passion for Italy is well-known. Her clients are sure to have a ball traveling with her!"

For more information, visit www.lavacanzadelgusto.com. You may also call Julie at 404-216-0723 or e-mail julie@lavacanzadelgusto.com.

Click here to view brochure.

Order now at www.HeritageFoodsUSA.com

Heritage Foods USA
The Source for Authentic American Heritage Foods
Heritage Foods USA has been featured as a Company of the Year in Bon Appetit, House & Garden, Newsweek, Saveur Magazine and The New York Times Magazine.

Please use the following calendar as a reference when ordering our MEATS, POULTRY, FISH, NATIVE AMERICAN GRAINS AND OTHER DELICIOUS HERITAGE FOODS.March 23 – Easter Day * May 11 - Mother’s Day * May 26 - Memorial Day * June 15 – Father’s Day
June 20 – First Day of Summer * July 4 – Independence Day
September 1 – Labor Day * September 22 – First Day of Autumn
November 27 – Thanksgiving * December 21 – First Day of Winter
December 22 – Hanukkah * December 25 – Christmas
December 26 – Kwanzaa * January 1 - New Year’s Day
Contact us with questions or ideas, look out for weekly announcements and read new recipes, by visiting: www.HeritageFoodsUSA.com.

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