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 Summerfield began with Jamie Nicoll's dream of raising the
finest milk-fed veal and lamb without the use of confinement
or drugs. He believed that traditional farming methods could
produce a superior quality product.
Following
descriptions found in old cookbooks by Escoffier and
Larousse, his first step was to raise the calves
on cow’s milk in stark contrast to the “modern method” of
powdered milk and the lambs were raised outside in a
free-roaming environment.
Jamie learned
the fine art of European meat cutting under master Dutch meat
cutters. Europeans break carcasses into primals and then into
individual muscle groups ensuring the integrity of the meat
and its quality.
As a pioneer in
the growing American fine-dining experience, Summerfield was
an immediate focus for media attention and has been included
in every major food magazine, helping
to establish Summerfield’s name and brand in the marketplace.
From the very beginning, Summerfield allied itself with some
of the nation’s best known chefs: Alice Waters, Gunther Seeger,
Robert del Grande, Wolfgang Puck, Jeremiah Tower, Dean
Fearing, Jean Louis Palladin, Tom Catheral, Mark Erikson, and
Michael Kornick, among others. This tradition continues today
as chefs strive to find the best possible ingredients
available.
In 1993,
Summerfield partnered with
a local venison farmer, adding
free-roaming venison to our line of products.
Summerfield
produces a full line of glaces made from the bones and
trimmings of their meats.
Summerfield’s
duck breast prosciutto and cold smoked salmon are regarded as
the best available.
Dedication to
quality and exciting creativity is evident in everything that
Summerfield does. From beautifully trimmed lamb racks and
delicious Summerfield Vintage™ dry-aged beef, to handmade
sausages, Summerfield has earned the reputation of producing
the finest. |
