Orange County’s Wheat and Sons Recipient of Good Food Award 2014

January 22nd, 2014 by Stacey Blaschke

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.

Slow Food Orange County sponsored the entry fee for  their  charcuterie and on January 16th they were among the recipients of a coveted and well earned Good Food award. Their winning entry was Pickled Beef Tongue under the Charcuterie category.  A list of of all the winners can be found at http://www.goodfoodawards.org/winners/.

Congratulations Nate and Ashly!

photo-62014-01-19_09.56.56From the press release:

SAN FRANCISCO, CA (January 16, 2014) – Nearly 700 people assembled tonight to fete the 2014 Good Food Awards winners at the fourth annual Good Food Awards Ceremony at San Francisco’s historic Palace of Fine Arts. The evening honored this year’s 130 winning food and drink producers from 32 states with a shared a passion for delicious, mindfully produced food. Culinary luminaries Alice Waters, Ruth Reichl and Nell Newman honored the 2014 winners onstage. The Ceremony commenced with opening remarks from M.C.Dr. Zeke Emanuel, co-founder of the Farmers Market at the White House andadvisor to President Obama on health care, who noted the integral link between health and the growth of sustainable food communities across the country.

Sarah Weiner, Director of Seedling Projects in her closing remarks, summed up the potential impact for small producers as she congratulated winners for their integrity and likened them to the cultural revolutionaries of the 60’s:

“We are living in a time of great shifts and uncertainty. People are tiring of the accumulation of things, faster, more information, more productivity, and seeking a different way to live. But they need someone to show them the way. A way to cut through the surface and reach human generosity, a thoughtful way, a connected way, a joyful way to live. Food is the way, and you are the poet-revolutionaries to lead us there.”

This year’s winners were selected from 1,450 entries from all 50 states in a Blind Tasting held in September. The 225 judges, experts in their various industries, flew to San Francisco for a full day of blind tasting. Those that rose to the top were subject to a rigorous vetting process to verify they met the sustainability and social responsibility criteria to win a Good Food Award. This year’s Good Food Award winners exemplify excellence in both taste and responsible production.

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