Erik Sather - Lowry Hill Meats

What do you feel is the most meaningful/fulfilling part of the work you do?
Two things that stand out for me are certainly helping support the farms and families that supply us with our ingredients and products. Also the fact that we get to deliver such a quality product people and families to cook at home.  Being enlightened with folks excitement to cook, knowing that they are sharing a meal with our food is very rewarding.
How would you describe your creative process?
Between interest in new products, cooking with friends, or customers curious how to make a dish - there are lots of creative avenues.  I think being being thoughtful with an idea, helps a recipe stay around longer - as compared to making it super quick - it not turning out so good, and saying you "tried it"  Recipes and ideas can be delicate, and need time to develop.
What is it about the place you chose as your escape that inspires your work?
Being in nature brings things back to the basics for me. It's a different kind of quiet.  Looking at how everything grows, interact, or survives, you remember that often things develop organically. The same goes with our process. I think being being thoughtful with an idea helps a recipe stay around longer - as compared to making it super quick and it not turning out so good - only to say you ‘tried it’.  Recipes and ideas can be delicate, and need time to develop.
What drove you to be an entrepreneur?
I love what I do, and an have learned a lot from working for others. Lowry Hill Meats is an idea we've had for a long time.  So in a way it was a natural direction, but certainly it is a part of who we are, so being able to share that with everyone has always been motivating.

 

SHELDON CERAMICS & LOWRY HILL SESSION
RECIPES AT BOTTOM OF PAGE

Sourcing Notes

 

Lamb - O'neill Family Farm - Rushford MN - Kelly O'Neill & Cindy Wolf
Carrots - Sin Fronteras - Stillwater MN - Eduardo Rivera
Beets - Common Harvest Farm - Osceola WI - Dan Guenthner & Margaret Pennings
Lamb & Carrots
Sauté in a skillet with some sea salt and duck fat until caramelized.

Borscht - Beet Soup

This is as simple as it gets:

1⁄2 head of green cabbage - large dices
2 garlic bulbs - peeled and crushed
4 large beets - peeled and diced
2 quarts - chicken stock
1 T kosher salt - more if needed
1 t black pepper - ground
1 t coriander - ground
2 T butter

In a sauce pot - add the butter and garlic - cook until tender

Add the cabbage for a bit until slightly tender

Add everything else - cook on medium until the beets are tender

Blend in a blender until smooth - season accordingly

Add a dash of cider vinegar if so inclined

Garnish with a dollop of sour cream - drizzle of olive oil and a sprig of dill


Warm Farro Salad


1 T butter
2 C cooked Farro
1 shallot or sweet onion
a good handful of hearty herbs (thyme, rosemary, parsley, etc)
1 lemon - zest and juice
sea salt or kosher salt

For the farro:

1 Cup Farro
2 Cups Chicken Stock
1 Fresh Bay Leaf
1 Small onion Diced
1 T Butter

In a sauce pot that contains a lid - sweat the onion in the butter with the bay leaf

add the farro - an toast for a moment

add the chicken stock - let it come to a simmer - cover and let cook for 20 minutes or until tender

-you can add more liquid if needed, but that shouldn't me necessary

once the farro is cooked - it can be cooled - this can be done ahead of time


For the Salad:


Simply saute the the onion or shallot in the butter - add some picked herbs and the farro

Cook until slightly golden - add more picked herbs and the zest of a lemon

Finish by freshly squeezing the lemon - and adding seasoning w/ some salt

Feel free to add some wine or other liquid to make it a “starchier”