Ashly Amador and Nate Overstreet, are two chefs who this March will open Wheat and Sons Butcher/Rotisserie https://www.facebook.com/pages/Wheat-and-Sons-ButcherRotisserie/549790311761028. This has been their long time coming dream, born out of passion for cooking with locally sourced organic meats and produce, prepared in a simple but elegant manner. The shop will provide the community with locally sourced, sustainably grown meat where customers will have no need for concerns with how their meat has been raised, slaughtered, butchered or prepared.
Slow Food OC county met Ashly and Nate shortly after they moved to Orange County. We wanted to lend our support. We sponsored their entry in the Good Food awards for 2014. The Good Food Awards http://www.goodfoodawards.org honor producers of delicious foods, who are also respectful of the environment and connected to communities and cultural tradition. We are so excited to announce that Wheat and Son’s are finalists in the charcuterie category. This year the 130 winners out of 1500 entries will be honored at an Awards Ceremony and Reception on January 16 at the Palace of Fine Arts Theater in San Francisco. The keynote speakers will be Alice Waters and Ruth Reichl. Winners will be able to display the Good Food Awards seal on their winning product and have a day to sell their award winning food at the San Francisco Ferry Building in a Good Food Awards Marketplace on January 18. You will have to check out our February newsletter to see the final results!
Wheat and Sons hopes to open in early March. Upon opening they plan to offer lots of sampling of charcuterie and prepared products so the public can get familiar with their food and services. They will carry unique products and want customers to be comfortable asking about any unfamiliar product. Nate and Ashley are happy to describe how any product is prepared, sourced and what region of the world it is originally from. Special orders/cuts will be available and every customer will have the option of having their meat seasoned for them. Future plans also include a CSA and butchery/charcuterie classes.