The Bison Battle in Seattle on July 17, 2019 was a fun and tasty pop-up cooking competition. Amazing and talented teams from RTC Culinary Arts Program created delicious dishes with bison striploin. Attendees enjoyed a tasting of scrumptious bison dishes. We thank the National Bison Association for the opportunity to showcase our Durham Ranch bison striploin for the pop-up cooking competition.

The James Brockey Event Center in Seattle was filled with mouthwatering aromas on July 17, 2019, as three teams of student chefs squared off for the first-ever Bison Battle in Seattle cooking competition.  More than 100 spectators were on hand to view the competition, and to sample a variety of bison dishes prepared by Sierra Meat & Seafood’s Chef Todd Kihara.

Each team of three student chefs were given 30 minutes to devise recipes, 30 minutes to prepare an appetizer, and 30 minutes to prepare an entrée. When the burners were turned off, and the knives put down, a panel of four judges sampled the appetizers and entrees prepared by the three teams.

After extensive deliberation, Team Cheftastics was declared the winner with an appetizer featuring a bison wrap, along with bison tartare in a golden beet cup; and an entrée that was parmesan encrusted center striploin roulade served katsu style.

The event was sponsored by the National Bison Association through resources provided by USDA’s Farmers’ Market Promotion Program. The competition featured center cut striploin from Durham Ranch, and fresh vegetables from Charlie’s Produce in Seattle. Also helping to sponsor the event were MacDonald Meat Co. and Renton Technical College’s Culinary Arts Program.

The Seattle Bratwurst, a smoked and cooked sausage stuffed with caramelized onions made its debut at Seattle’s Italian restaurant, Orfeo.  Local area Chefs, culinary students and food service establishments enjoyed 13 other samples of Flocchini Family Provisions’ handcrafted franks and sausages at this Launch Event!

Seattle, Washington – On September 14, 2018, Armand Agra Inc. (“Armand Agra”)
successfully acquired MacDonald Meat Company, LLC. (“Mac Meat”), a leading processor
and distributor of high quality meat products. Founded in 1933, Mac Meat has built a
75+ years reputation on providing quality meat products and exceptional service in the U.S.
Pacific Northwest and as an exporter across the Pacific Rim. Read more –>

If you had to be a sausage — and who has not pondered this cosmic culinary question? — you could do far, far worse than be a sausage from Flocchini Family Provisions in Carson City.

Say you were a pork sausage like andouille or Italian: You’d be made using jowl or shoulder, not trim. Or say you were a frankfurter: You’d be crafted with pork or beef and without fillers, creating that pleasurable bite.  Read on…