On a special night in January, we are taking the meal all the way from the farm to plate by the same hands. Suzanne Nelson Karreman, owner and mother hen of Reverence Farms, prepares and serves a meal centered around a veal calf that she raised -- whose mother was the first calf born on her original homestead. This isn’t your typical veal. Quite the opposite, our veal calves spend their whole lives running with the cow herd, drinking all the whole milk they can from mama cows, having a socially normal bovine existence, and growing almost as big as their dams. Rose veal done in this manner is the only way to close the loop and make dairy sustainable and humane for farmer and animal alike. This is food as celebration of life, of knowing everything that went into getting meat on a plate and with reverence for every aspect of it. Please join us. Call to make your reservation: (336) 525-2266.
Ross, owner of Left Bank Butchery, and Suzanne (farmer) and Dakota (chef) collaborate to break down a rose veal carcass that will be featured at the cafe tomorrow night for a special dinner and all week in the case at the best butcher shop around. Come celebrate life’s abundance and what’s possible when we care for an animal at every step. This bull calf was nearly as big as his mother at harvest, and never had a stressful day in his life — running with the cow herd and drinking all the milk he wanted. This is what it means to make dairy sustainable. Join us!