One of our favorite new additions to the menu is Chef Gabe's BBQ Bison Meatloaf, and we wanted to take some time to share a little bit more about this dish and where it comes from. At Lazy Dog we develop our recipes and dishes with you, the guest, in mind. We want you to experience a wholesome, delicious, made from scratch meal, prepared with the very best ingredients available. The core ingredient of this dish hails from the Durham Family Bison Ranch in Wyoming. The ranch is family-owned and operated and they are dedicated to becoming a model of successful ranch operation. They strive to be a ranch that will be the hope of all family-owned ranches, where relationships, caring, quality of life and profit are all blended into a rewarding experience for everyone involved.
That said, we wanted to know more, and really get to the heart of their operation and learn about the family behind it all. Like the Simms Family, they have deep roots in their industry. Finding folks that are the third and fourth generation, running a family business, is rare and so special. We recently reached out to Chris Flocchini, CEO of Sierra meat and Flocchini Family Provisions, who put us in touch with his brother John, the head honcho at Durham Ranch in Wyoming. Lazy Dog's Rebecca Simms caught up with John Flocchini to learn all about the mighty bison and life on the ranch with the Flocchini family. Enjoy!
RS: It's pretty awesome that you are a third generation rancher! I read about your grandfather Armando Flocchini Sr. , San Francisco butcher turned rancher; what brought him out to Wyoming in the 60's? Why ranching?
It is pretty special to be of the 3rd generation involved with the ranch. My grandfather was certainly one of my early mentors that got me excited about ranch life. So, back in the 60's and in the true spirit of entrepreneurship, the family was looking to integrate the meat business and were looking for ranches to buy. The bison ranch in Wyoming was a pretty random find as bison ranching was not part of our vision until introduced to it at that time. My father and grandfather agreed that selling bison meat likely had a future and, they went for it.
RS: Was your father born and raised on the ranch? When did you get introduced to the family business?
My father was born and raised into the meat business in San Francisco. We used to take our summer vacations to the ranch in Wyoming when I was growing up. It was there/then that I fell in love with the ranch. And, actually, I am the first of the family to live year-round on the ranch. We had hired outside managers until I came along. I was raised in California as well (south bay area) and, starting working my summers at the ranch around age 12. I would live with my grandparents, eating my grandmother's fine Italian cooking and, learn about ranching from my grandad. I would head back to Calif. for school in the late summer/fall.
RS: Living the dream! What an amazing way to grow up. Did you always know you were destined to follow in your grandfathers and fathers footsteps?
I let my dad know when I was entering my senior year of high school that I was interested in managing the ranch for the family. He was very supportive and, helped me get my Bachelor's degree in Ag from Cal Poly, SLO. I moved to the ranch full time after that (1982).
RS: What a cool journey you’ve had. So fast forward to today, your family runs a sustainable ranching program at Durham Ranch. What exactly does "sustainable ranching" mean? How does it differ from other methods?
We actually manage our resources, which includes the ranch, using Holistic Management. This encompasses sustainability to include the land base we manage as well as the human resources that we work with and, the capital that we have invested and work with. Put another way, we are managing for a stated landscape goal (the ranch land) into the future which allows us to produce a product (the bison) that will sustain the quality of life we (owners and staff) desire. Does that make sense?
Sustainability includes profitability as well. We would not last long on the land nor be able to support our staff and families if we could not make a profit. It is a key component to being sustainable. Part of our "whole" includes the communities around us and, we are committed to being active and supportive members of those communities. This helps the communities to be sustainable as well.
RS: Love that. At Lazy Dog we share the same beliefs and understand the importance of the role businesses play in being a part of the community they do business in. We treat our community like one big family. Speaking of family, what do you think is the best part about working with family?
It is fun to be a part of a successful business and, the fact that it is with family adds a deeper dimension. We have had great models before us to emulate and, we have a great family of loving and caring individuals. It is a bonus to do this with family. Not that it does not come without challenges. But, at the end of the day, our past and current family leaders have made sure we are all comfortable breaking bread together at family holiday gatherings, Sunday dinners, etc.
RS: Right on. Breaking bread together is so important. For the Simms Family, getting everyone together and sharing meals together is the most important thing we do. It's the glue that keeps us together.
RS: Now on to those big beautiful Bison. Your website says that you have been "..raising this awesome and intriguing animal for nearly 50 years..". What makes them so awesome and intriguing?
You will understand when you get a chance to come for a visit Rebecca!
RS: [insert laughs] I’ll take that as my formal invitation! I’m holding you to that! But seriously, what makes them so awesome?
They have a long history of being survivors. First off, they are the largest land animal to survive the last ice age in North America. Secondly, they survived disease and hunting which took them to near extinction in the late 1800's. You read where there were 1000 or less at that time. Thanks to some ranchers and early conservationists, the population turned around to where there are now upwards of 400,000 in North America.
This animal knows how to survive! Watching them in this Wyoming environment is a testament to that as well. Whether it is how they handle the hot dry summers or, face off with the worst blizzards that the prairie can bring on in the winter, they know what to do. They are huge, athletic and majestic all at the same time.
RS: You had me at “..largest land animal to survive the last ice age.” I’m going to go ahead and add Beyonce’s “Survivor” to the cue. I’d like to dedicate this song it to the mighty bison. But in all seriousness, I can’t wait to come out and see them in person.
RS: So, how many bison do you have on the ranch at one time? Is it an even mix of male and female?
Our current ownership on the ranch is around 3000. Most of these are breeding females and calves (mixed 50/50).
RS: There has definitely been a major growth in the popularity of bison as a specialty meat product. What do you think has changed most about the way folks perceive bison since the 60's?
The meat was considered a novelty back then. A conversation piece if you will. With the help of the National Bison Association (NBA) and the folks in the bison meat marketing business, the conversation has changed to one of how healthy and delicious bison meat is!
RS: Then I owe the NBA a big thank you. I love how bison is popping up on menus everywhere and readily available at my local grocer but I still feel like a lot of people aren’t sure how they feel about it. What is the biggest misconception you face when introducing folks to Bison as a food source?
There have been some historical misconceptions about bison like; they are an endangered species, or, the meat is tough, etc. Bison ranching and marketing has come a ways from the early days (1960s and 70s). Folks in the business are more educated about how to raise and market quality animals/meat.
RS: If you had to convince someone to try a bison dish, using only one sentence, how would you sell them on it?
"If you like beef, you'll love bison!"
RS: So simple. I love it. I can’t wait to share that one with our team. We talked a lot about how to explain what bison tastes like to our guests. This one liner is perfect!
RS: Last but not least, what is your favorite way to cook and prepare bison at home? Any favorite family recipes?
Love to BBQ. We BBQ year-round at the ranch. 100 degrees above to -10 degrees, we are out there grilling steaks. Otherwise, braised short-ribs (or osso bucco or shanks) are one of my favorites. Great fall/winter food.
RS: Today is the first day of the fall season. Perfect timing to start thinking about fall/winter food! Thank you so much for your time John! Looking forward to a visit to the ranch soon!
RECIPE: Chipotle Chocolate Bison Chili
For a completely different flavor experience, try Chipotle Chocolate Bison Chili, which mixes unsweetened dark chocolate and stewed chipotles with the delicate flavor of ground bison.
1 1/2 ounces extra bittersweet chocolate, grated
1 pound ground bison
2 tablespoons Olive Oil
1/2 teaspoon cayenne
1 small onion, diced
1 sweet red pepper, diced
1 clove garlic, minced
1 tablespoon ground ancho chile
2 teaspoons ground chipotle
1 cup water
1 tablespoon flour
2 tablespoons grated panela
1 can crushed tomatoes (14 ounces)
1 1/2 cups red kidney beans
*salt and pepper to taste
Step 1: Turn crockpot on high.
Step 2: Heat 1 tablespoon olive oil in a sauté pan on medium-high heat. Add garlic, cayenne, ancho chile and ground chipotle. Cook until garlic has softened.
Step 3: Add ground bison and cook until no longer pink. Transfer drained meat to crockpot.
Step 4: In the same sauté pan add remaining 1 tablespoon of olive oil. Add flour, onion and red pepper. Cook until onion is translucent and peppers have softened.
Step 5: Transfer vegetable mixture to crockpot. Add water, panela, chocolate and tomatoes. Stir to combine. Adjust salt and pepper to taste.
Step 6: Cook on high for 5 hours.
Step 7: Add red kidney beans and cook for an additional hour.
Step 8: Serve warm.
Tips for Cooking with Bison
While bison is similar to beef in flavor, it has far less fat, so it needs different preparation to achieve the best results. Specific techniques vary by cut, but here are some general guidelines.
1/3 LESS TIME
Bison requires about 1/3 less cooking time than beef. However, you don’t want to rush it. Cooking bison over a lower temperature helps maintain its moist and tender texture
1/3 LESS HEAT
Like beef, bison is best enjoyed rare to medium rare. But remember, it requires 1/3 less heat to cook. “Low and slow” is a good rule to follow as long as you don’t overcook.
LET IT REST
Let your bison rest in a warm place for 5 to 15 minutes after cooking. Don’t cut into bison until it has rested. Cutting too soon will let the sealed-in juices escape.
CHECK THE TEMP
For the best taste, most bison steaks and roasts should be cooked to an internal temperature of 120–140° F when taken off grill or out of oven. Trust your meat thermometer, not your eyes!
Interview by Rebecca SImms, Lazy Dog Restaurant + Bar
Photographs courtesy of Durham Bison Ranch
Behind every good kid
is a Dad reminding
them that they are
than they believe,
than they seem, and
than they think.
The love between
father and child
is what turns
And this week we have been working on a top secret video card for all of the superheroes, adventurers, and legendary storytellers that work at the Lazy Dog Home Office. We reached out to the families of each Dad on our team and asked that they send us a little clip sharing what they love most about the old man.
This one is for you Dads.
Jackson, Wyoming might be my favorite place in the world. Each time I visit, I find myself wanting to stay longer and contemplate never returning home. There is something sacred about visiting the home of the Tetons and hearing the soundtrack that nature plays. It sounds like birds and bugs and rivers on the move. In the summertime the days are long, sunsets start after 9pm and leave behind these orange sherbet skies that fade in to blue and purple nights. Jackson is alive and I can’t help but feel connected to something bigger when I am there.
And then there are the locals. Wyoming folks are a distinguishable bunch, expect friendly waves on long dusty roads in the middle of nowhere. They often have tan lines that end just under the tip of their cowboy hat. They give directions for a drive measured in hours vs. miles. Directions will also probably include the words barn, dirt lane, bridge, pavement end, and cottonwood tree. These folks are straight shooters, the no sugar coatin’ type - and I like that.
After my last trip to big sky country, a pal asked me to send over my “list” for him to use when he travels that way with his family later this summer. He’d only been in the winter and Jackson in the winter is completely different then Jackson in the summer – two different worlds. That said, both seasons are equally as breathtaking and there are a million different things to see and do when you visit. This list does not have all of them, but it's a good place to start.
You can smell the waffle cones being made from across the street. Just look for the shop with the line wrapped around the corner in Jackson Square. These folks sling scoops of all natural and organic ice cream and sorbets. There will be a list of the flavors up on the wall in the back – get the Wild Huckleberry if they have it!
Full flavor list here.
Go for breakfast. They serve it 6:30am-11:30am (weekdays) and till 1:30pm (weekends). I have two words for you, Biscuits & Gravy. Also, the banana bread pancakes should not be missed…and the Trout n’ Eggs. Oh and the Chili Omelet. Bottom-line, make sure you show up hungry. Check out the full menu here.
Home of the famous antler arches! Did you know that the world's only public auction of elk antlers takes place in the Jackson Town Square on the third Saturday in May each year? The antlers are shed by the elk each winter on the National Refuge and are collected by local Boy Scouts. The majority of the auction proceeds go back to the refuge for the next year's elk feeding program. Pretty cool. Make sure to take a photo underneath before you leave town.
During the summer there are also stagecoach rides available by the park and you can see local law enforcement ride around on horseback. You also don’t want to miss the JH Shoot-out, an outlaw reenactment, that takes place daily. The scene, which brings traffic to a halt, starts at 6:15 and has been a tradition since 1957. Free to the public. No reservations necessary. The Shootout is the longest, continuously running gunfight in the United States and it is estimated that more than 4 million people have witnessed the Shootout through the years.
This place is the most darling little bakery in town. They have indoor and outdoor seating and are located right off the main square in town. Persephone offers the highest quality artisan breads, pastries, & coffee. Check out their Instagram for more images: @persephonebakery
The bar stools are western horse saddles. There is live music six nights a week. The beer is ice cold. And there are animals mounted every direction you turn. Need I say more? Trust me, this gem is worth a pit stop. More info here.
11am - 11pm // Happy hour 4pm - 6pm, food till 11p, open till 1am. This is a brewery + restaurant – family friendly – lots of locally sourced menu items like grass raised Bison from Durham Family Ranch and all natural Mead Ranch Beef. Check out there daily specials for additions to the menu. The burgers and pizzas are my favorite. Awesome house beer sampler too! A little background…
“Albert and Joni Upsher opened Snake River Brewing in 1994. As a former Anheuser Busch distributor in McMinville, Oregon Albert knew the beer business. He took notice of the expanding microbrewery scene in Oregon and decided to open a brewery in his favorite ski town, Jackson Wyoming! Snake River Brewing started as a family owned business, and in 2008 a local family took over the ownership of the brewpub.” read more
Rodeo has been a part of Jackson Hole’s cowboy culture since the first settlers arrived over 100 years ago. If you visit during the summer, be sure to check it out. The rodeos are Wednesdays and Saturdays from Memorial Day weekend through Labor Day. Select Fridays, 1st, 8th, and 15th of July and every Friday in August ending with the Finals September 1st and 2nd. Jackson Hole Rodeo starts at 8 pm sharp. It is fun for the whole family! Show up around 7:30 to avoid lines. Grab a cold beer & a frito pie before enjoying the show. Tickets start at $20 per person. Rodeo lasts about 2 hours - rain or shine.
Pearl Street Bagels
Open 6:30am-6pm. They have two locations – one in Jackson and one in Wilson, and the bagels are baked in-house each morning. This hole in the wall is great for bacon and egg sandwiches in the morning or roasted turkey bagels at lunch.
This is what flying feels like. In 15 minutes, the Aerial Tram glides 4,139 vertical feet from the base of Teton Village to the top of Rendezvous Mountain. The summit offers a staggering 360-degree view of the Snake River Valley, Grand Teton National Park and the Gros Ventre Range in the distance. Learn more and buy tickets here.
There are peanut shells dusting the floor and live music on most nights. They have American comfort food and cold bee, plus they are led by chef Matty Melehes, a Food Network’s Chopped Grill Masters competitor. Open for dinner nightly at 5:00pm.
Other Awesome Places to eat/drink:
Snake River Grill (more upscale for a night on the town)
Bin 22 (tapas and wine)
Café Genevieve (great for lunch in town)
JH Coffee Roasters
Cowboy Coffee Co.
Jackson Whole Grocer (like a Whole Foods, but better)
words by: Rebecca Simms, Creative Director
words + interview by Dana Ball
You know that feeling that rushes through you when you hear your favorite song? The instant happiness that hits you as you sing along to every word? That is the exact feeling I get when tasting my favorite beer or having a conversation with a fellow beer enthusiast. I recently sat down with Kip Snider, Lazy Dog Beverage Director, and Roder Montenegro, Lazy Dog Bar Operations Manager, and talked about their history in beverage and their process for curating the bar program in our restaurants.
Beer has been a staple of the Lazy Dog beverage program since the beginning. We are currently in the process of launching a new beer program; keeping the list fresh and exciting, with offerings that allow our guests to discover the diverse styles and flavors of beer, with an easy–to-navigate progressive beer list.
Dana: So Kip, how did you get into the beverage game? Start from the beginning
Kip: Back in the 60’s…
Kip: My beverage career started in the late 80s as a server. I always had a passion for drinking (laughs) and that progressed into wanting to be a bartender. In Texas it’s legal to pour as a bartender at the age of 18, that’s when I had my first opportunity to get behind the bar. I spent a few years as a bartender, until I became a bar manager and started stepping into the development of beverages. It was an easy decision for a career, I love being around people and have a passion for beverage.
Dana: I love hearing stories like this, it was meant to be! Roder, let’s hear how you got your start in beverage.
Roder: It’s funny I got into the industry the opposite way, I finished college…
Kip: He’s trying to say he’s smarter than me
Roder: Kip caught the bug early. I didn’t start working in hospitality until after college, I enjoyed it so much that I went to bartending school. I found the process of creating drinks that people enjoy to be fascinating. From a young age I was an introvert, bartending gave me that push I needed to be comfortable around people. Once I got the bartending bug, it became a passion of mine. As I learned more it enhanced my passion and career in beverage.
Dana: So cool! Noted, beware of the bartending bug. Let’s talk favorites…what style of beer comes to mind?
Kip: I was always a hop head and I love the Belgian beers, the Belgian Tripel is probably one of my favorites. For easy drinking, the German & Czech Pilsener would be a top runner.
Roder: Belgian Tripel is also my favorite, but my style of beer drinking depends on the season. A witbier when it’s hot during the summer, reds to stouts during fall or winter, and Belgian styles all year round.
Dana: Can’t go wrong with a Belgian beer, also my favorite style! Just watch out that ABV can sneak up on you J Kip, you brought up something about being Knighted in Belgium the other day, I am dying to hear that story!?
Roder: You were Knighted in Belgium? (Laughs)
Kip: The story of Sir-Kip-Alot… I worked work with a Belgian beer group in my past life, during that time I was one of about fourteen people from all over the world nominated by the Knighthood that year to receive this honor for promoting Belgian beer in the United States. I traveled to Belgium during Belgian Beer Week where the ceremony took place in Town Hall. The ceremony starts when the musketeers carry the beer to the cathedral and bless the beer, the Knighthood talks about how each person has achieved the promotion of Belgian beer in their country, we toast and that starts off beer week.
Dana: Wow! You must be proud of this accomplishment.
Kip: I am very proud, there have only been about twelve hundred people who have been knighted, it’s a true honor to be a part of. It was eye opening to see the history, culture and family traditions in Belgium. Drinking beer for breakfast is the way of life, they respect the fact that beer has given their country a way to prosper.
Dana: Amazing, I can’t wait to see the photos. Let’s talk about your process for selecting the beers served at each Lazy Dog location.
Roder: I think the vision has always been that we want to give guests the best product out there. We support local breweries as much as we can, ultimately offering the freshest product and it varies by market.
Kip: I agree. We look for feedback from the bar teams, our guests, and look at what beer is popular in each restaurant. Beer drinkers of the world have come to understand what they really like and will follow certain breweries no matter what style it is to try their product, because of their loyalty to the brand.
Dana: Tell me about the idea behind the progressive list.
Kip: Just like a wine list, beer drinkers or people interested in beer expect the list to be in categories; a start to finish guide of styles. Starting at the top of the list with the intro section, a House Blonde or Lager. The mid-level drinkers looking for something like a Hefeweizen or Red Ale would move to the middle. The advanced drinkers or those who want to be adventurous might try an IPA, Stout or Belgian beer.
Roder: It’s a cool thing to see the guests make the jump from a light beer to a pale ale, the progressive list lays it out with the next beer in line.
Kip: It’s really a training tool for our teammates and guests, the menu answers all of the questions. We want our guests, who are familiar or unfamiliar with beer, to be able to navigate through the list with ease.
Dana: Definitely makes finding a beer user-friendly! Word on the street there is a new Lazy Dog Nitro Stout comin’ to town, what’s the story there?
Kip: We wanted a House Stout that was similar to Guinness that would layer nicely for beer blends, giving us the best of both worlds. We went to our House beer partner, Golden Road, and asked them if they would be willing to try a nitro stout. They were on board and provided us with a couple of kegs to test in our Brea restaurant. Our previous House Stout was an American Stout, which was too heavy to layer for blends. The new stout is a classic Irish Stout with a lower ABV, rich and roasty, with a smooth and creamy balanced finish.
Dana: Awesome, I love nitro stouts, can’t wait to try it!
Roder: We are very happy with how the Irish Stout turned out and are excited to revamp the beer program focusing on the progressive list, seasonality, and bringing attention to the great beer on tap and having something for everyone.
(Visit your local Lazy Dog Restaurant & Bar April 14th to try the new Lazy Dog Nitro Stout!)
Dana: As far as beer trends go, what do you guys think is next?
Kip: We think people will start trending towards Session styles, which maintains their flavor profiles at a lower ABV, so people can have more than one or two per visit. We feel that Ciders will probably be on the decline with craft ciders still in the running. Hoppy brews will remain trending higher than other flavor profiles. Beer cocktails will continue to evolve and is something we plan to take a look at for the future.
If you are a member of the Lazy Dog Family, you have most likely met Angie Castillo, our Human Resource Specialist, at one time or another. She's often heard as the joyful voice on the other end of your call to Home Office. But what you may not know, is that Angie is a delight to work with and her energy truly lights up the room, more specifically our office. She also has the most contagious smile on the planet...so without further delay- meet our Angie.
video by the talented Lynette Karagozian // starring the adorable Angie Castillo
Seasonal Mason Jar
Strawberry Peach Bourbon Smash: Maker's Mark Handmade Bourbon Whisky, peach juice, sugarcane, housemade sweet + sour, bitters, fresh strawberries, soda - served over ice
Baby Kale + Hazelnut Salad: baby kale, roasted brussels sprouts, crisp red apples, blue cheese crumbles, toasted hazelnuts, tossed in our housemade honey mustard dressing
Bone-In Pork Chop: Lightly breaded, bone-in pork chop served with a salad of wild rocket, roasted marble potatoes, chopped egg, feta and sweety drop peppers
Cast Iron Idaho Trout: Pan-roasted trout, topped with walnut butter, served with charred lemon and oven roasted asparagus, red peppers and baby potatoes with sea salt
Cream of Asparagus Soup: made from scratch and served with a garlic parmesan crisp
Orange Marmalade French Toast: made from scratch and served with our vanilla bean cream cheese
Roasted Chicken + Havarti Sandwich: roasted hand-cut chicken, havarti cheese, field greens, tomato, red onion and mayo on warm focaccia, drizzled with balsamic vinaigrette
Roasted Asparagus and Bacon Pizza: Roasted Asparagus, bacon, housemade pesto, pine nuts, sweety drop peppers, feta and mozzarella cheeses
Raspberry Lemon Cheesecake: made from scratch, topped with fresh raspberries and housemade whipped cream
At Lazy Dog we are more than co-people- we are family. And we have decided to launch a new video project so that you can get to know us a little better and meet all of the wonderful souls we have working over here.
A quick shout-out to Amber before we start- Thank you for being so willing and patient. Being the first person to try something new is never easy- and you were gung ho from the start. We are so excited to share a little piece of you with the world.
Without further ado, meet Amber.
video by the talented Lynette Karagozian // starring the wonderful Amber Justis
Super Bowl Party Checklist
With our checklist you will be fumble free the day of the big game and score big points with all of your friends.
We used kraft paper on the tables and gold confetti. Kept it simple and easy to clean up. We also spray painted toy whistles gold to use on our table. Super easy and fun for those who disagree with the ref. If you have a favorite team, include their colors in the mix.
Metal Tub or Bucket for Drinks
I like to leave my beer buckets on the patio if it's warm enough (to avoid any water leaks) but if you are stuck in a blizzard- just make sure you leave them somewhere close to the action, so your friends don’t have to miss the game or crowd the fridge.
ICE, ICE, BABY
Your ice trays are not going to cut it. Pick up more than you think you will need at the store. You will want to keep the beers cold and have extra for non-beer drinkers to use in drinks or cocktails. No one wants to go on an ice run and miss Beyoncé + Coldplay at halftime.
Again, buy more than you think you will need. Put it all on ice an hour or two before your friends are set to arrive. If you are expecting a large crew- it may be better to invest in a keg or pony keg. Mini kegs work too! [Side note: a mini keg holds about 14-15 beers and a pony keg will hold about 75 beers, a standard size keg will provide you with roughly 150] *Keep in mind; if you go the keg route, you will need an additional large bucket and ice.
Don't forget the non-drinkers in your crew- make sure to have some options on hand for them. Also a good idea to have bottled waters on hand for folks to stay hydrated and take for the road.
You don’t want to run out of fuel. And by fuel, I mean food. Stick to eats that are both finger foods and easy to pick up- think sandwiches, chips, wings – check out our Family-style Takeout menu for awesome ready to serve ideas. The sandwich box comes with assorted handcrafted sandwich halves, pre-cut and paper wrapped. It also includes 10 bags of chips, an appetizer for sharing and choice of brownies or cheesecake for 8-10 people. The Pizza package is also a rad game day option and comes with your choice of four pizzas, appetizer and dessert for 8-10 people. Check out our full menu below.
Plates, Cups + Cutlery
If you are going the disposable route, choose sturdy items that can hold heavy foods like pizza, loaded nachos, etc. We recommend yellow napkins that can double as penalty flags for the passionate fans.
Make sure you have enough seats in front of the TV for everyone who is coming over. At some point everyone may want to take a seat. Don’t feel weird about asking friends or neighbors to borrow folding chairs. You can also lay down extra rugs, pillows, or cushions for a more bohemian floor seating situation. Bottom-line, you just want everyone to be comfortable.
Details + Extras
We used brown lunch bags to hold snacks like peanuts, chips and pretzels. They are perfect for that man cave vibe and easy to clean up afterwards. Be sure to provide extra bags for folks to fill and make their own snack mix or use for peanut shells. We also made a Super Bowl Bingo Game to add an extra level of competition to game day and you can download our printable version here. There are 8 versions of the letter size Bingo cards. Be sure to print enough for everyone attending and mix in a combination of each version. We used these ½” round color coding labels for marking the cards.
....Also..don't forget to record the Puppy Bowl....here is the Puppy Bowl XII Pregame Show.
words + images by R. Simms
sweet, juicy, easy to peel and almost always seedless
cross between a mandarin and sweet orange
sweeter than many oranges (less acid), making it one of the most popular citrus for snacking
in season: november-january
side note: nicknamed the “christmas orange” because clementine season is very short and typically peaks around…you guessed it, christmas
perfect balance of sweet and tart
look for a slight pinkish blush rind and medium-sized fruit rather than huge, which can be dry
in season: december-april
side note: these are my absolute favorite of all the citrus and not just because the name is fun to say out loud
tiny, tart and delicious, you can eat these whole – rind, seed, everything
in season: november-march
side note: cutest in the citrus family
RUBY RED GRAPEFRUIT
mostly grown in texas
sweeter and juicer than other types
in season: october-april
side note: wait until you try our saint ruby cocktail –available at all locations soon….texas friends, you know what i’m talking about
beautiful crimson fruit/juice inside, sweet and tender, great for cocktails
in season: december- april
side note: juice these and add to your fav margarita recipe- so. friggin. good.
cousin to the clementine, small, not as sweet as the clementine and seedy
in season: october-january
side note: all though it sounds like i have something against tangerines, i swear i don’t
pale green to yellow when ripe, with sweet white (or, more rarely, pink or red) flesh
tastes like a sweet, mild grapefruit
in season: fall- april
rounder than a true lemon, skin is fragrant and thin
color appears a deep yellow with a slight orange tint when ripe
taste sweeter, less acidic then true lemons
in season: december- may
side note: my mama grows these at home and they are just divine – i eat them straight, great for salads and desserts
On a non citrus-related note: Have you guys heard of Print Guest? This rad photo above is being featured right now- along with a couple of other awesome images. They offer poster prints of images created by Instagrammers who inspire them. So cool, right? Check it out at PrintGuest.com
words by (self proclaimed citrus enthusiast) R. Simms
The winning Awkward Family Photo team was 'The Kardashians' – Matt Singer (CFO), Shawna Moore (Digital Marketing), Diane Laborde (Accounting), Michael Saucedo (IT) and Angie Castillo (HR).
A big thank you and shout out to the Home Office Fun Committee responsible for setting up the party this year – Bonnie, Dana, Mariah, Amber and Ali.
Wishing everyone a happy + healthy Holiday, from our family to yours.
See you next year!
Photos By Dana Ball, Marketing Coordinator
'Twas a week before Christmas and I sat down with the merry man himself - Chef Gabe Caliendo. Check out my interview with our king of the kitchen and catch a sneak peek of our new menu coming to all locations early next year! (You can also take a gander at additional behind the scenes photos from our food shoot under the SNAPSHOTS tab above.)
Chef Gabe interviewed by R. Simms
Chef, if you could describe the Spring 2016 Menu in one sentence- how would you describe it?
The spring menu will feature seasonal additions, such as Asparagus and Citrus fruits, made from scratch in each of our Lazy Dog kitchens.
What part of the Spring 2016 menu are you most excited about?
There are a lot of changes, but I think I’m most excited about bringing back an old Lazy Dog favorite: Cast Iron Trout with Sea Salt Roasted Marble Potatoes and Walnut Butter. We haven’t had this dish on the menu for at least 4 years. The trout is from Idaho, tilting its hat to the rocky mountains cuisine. The preparation is fun and also features seasonal asparagus.
What was your inspiration for the new menu items?
There are so many exciting things going on with the new spring menu. I was inspired in several directions. As always, never settling played a big part in all of the revamp items and the new in house roasted garlic chicken for our sandwiches is amazing.
The seasonal component is also always on my mind. We are using fresh spring Asparagus in several applications and it replaces the Broccolini.
Citrus is also at its peak in the winter/spring contrary to what most people think is summer. The housemade orange marmalade for our new French toast and the lemon curd for our new raspberry cheesecake are both examples of seasonal spring citrus.
When you create new dishes, what is your creative process? Does it start with an idea you see or a taste you experience somewhere else?
I start with a concept based on seasonality usually. The refinement process comes in after that. For instance, once I have an idea of what I’d like to make- I might look it up online to get visual inspiration for plating. I may also go to a restaurant that is serving that style of dish or item and taste it. Especially ethnic cuisines. I love to try and make our dishes as authentic to their origins as possible.
Where do you find you are most inspired?
Well I’m generally most inspired on or near the ocean and in the mountains. It must be that they both have amazing air or something. I feel refreshed and energized in those environments. What I do is truly a lifestyle and not a job. What I mean by that is I’m always thinking about new menu items and inspiration is happening to me everyday….everywhere.
Do you test your new ideas out at home?
I do and honestly they are tough….even tougher than Chris (as in Chris Simms, Lazy Dog Founder + CEO) sometimes. They know that I want the truth and they give it to me. It can be hard to hear their feedback when I’m sometimes emotionally attached to my work, but the majority of the time it makes the dish better. I also really enjoy sharing my work life with my wife and kids…they want to know what I’m doing and it is easier and more fun to show them than it is to explain.
What seasonal produce are you most excited to see pop up in Farmer’s Markets come January/February?
I’m always happy to see Kumquats come into the market. They are only available for about 3 months: Jan-March. Another item that I personally love is Treviso. Treviso is a bitter green in the cabbage family. Great for grilling.
And because its only a couple weeks from Christmas…I’m assuming Santa is beer guy- because most awesome people are – If you were to leave a beer for Santa on Christmas Eve, what would you leave for him?
Being that he is such a great guy, I would give him my last homebrew creation. I made a double stout fermented with cocoa nibs and hazlenuts. I then barrel aged it and fortified it with some scratch made vanilla bean bourbon. So in short, I’d leave him a 22 bomber of my Nutella Bourbon Stout.
My favorite part of the holiday season has everything to do with our family traditions. There is no cookie cutter guidelines for what holiday traditions should look like, for who you should share them with or for how they should grow over time. The only thing traditions require is that you care for them, share them with those you hold dear and above all, that you preserve them. It is imperative that you remember - traditions do not exist without you and your family because traditions live within you.
Why are holiday traditions so important you ask? Let me explain. You see, traditions allow you the opportunity to create valuable memories and cherish time with those you love. Nowadays it can be challenging to bring your family or friends together and truly be in the moment - I'm talking truly and utterly present. We are constantly battling a face-paced, high-stress world full of technologies and distractions. The true beauty in traditions is that they guarantee time spent together each year. Having a tradition to look forward to each year is like having a vacation on the horizon. It makes work and all of your day-to-day tasks more enjoyable because you know what is coming. Seriously, there is no better feeling than knowing that I am going to camp out with my siblings and bake cookies and drink spiked cider and help Pops hang the Christmas lights. I have so much to look forward to around the holidays and I’m not talking about the presents wrapped under the tree. I’m talking about the traditions that have been going on in the Simms house- some new and some old- most of which have been going on since before I was born. Aunt Johnnie hosts her annual chocolate fudge and wonton party. We crack fresh caught stone crab with hammers in the driveway and serve them on a newspaper wrapped table for Christmas Eve. My twin sister makes the world’s most EPIC Panatone French Toast on Christmas morning. We volunteer as elves at the fire department and deliver presents to local families on the big red trucks. Game night and watching It’s A Wonderful Life and White Christmas together in the matching pajamas that my mom gives us every year.
And the best part of it all is that I will watch my little nieces partake this year. And that thought alone makes me feel all warm and fuzzy inside, because I know that they will make sure our traditions continue. I am filled with so much love and gratitude thinking about the next few weeks and I know the Lazy Dog Family at our Home Office is too. This past week we talked about our traditions and wanted to share them with you.
Don't have any traditions in your house? Then start a new one this year! Get creative, enjoy the process and don't be afraid to make them your own. Also, if you already have a tradition that you look forward to, please share it with us below! We would love to hear all about it.
- R. Simms, Creative Director, Lazy Dog Home Office
Happy Holidays from our table to yours.
"My favorite holiday tradition is the Feast of Seven Fishes or Festa die Sette Pesci. I have been eating this every Christmas since I was born. It is a throwback to my parents upbringing in Naples. It is so delicious and I love eating it every year with my family. Growing up in Florida as a kid we used to catch most of the fish used in the feast from our backyard in Tampa Bay. After moving to California it changed based on what fish was readily available here. Still we add to the ingredient list based on our fresh catch from a day of fishing. "
-Chef Gabe Caliendo, VP Food + Beverage, Lazy Dog Home Office
The Caliendo Feast of Seven Fishes includes these dishes ... give or take:
Chilled Octopus + Celery Leaf Salad
Chilled Shrimp + Lemon
Scungilli - conch that is thinly sliced, breaded, and pan-fried - served with lemon
Baccala - salt cod that is rehydrated and simmered in vinegar, tomato and sweet Italian peppers - served with crunch bread
Seafood Pasta - marinara simmered with with crab, clams, shrimp, mussels, octopus, etc - over spaghetti
Fritto Misto - we fry eel and smelts, crispy and tender - served with fresh lemon
“Our annual gingerbread house competition is a time honored family tradition that began many years ago in Boise, Idaho - at the Kimble household. On Christmas Eve, each family member creates their masterpiece. Plain gingerbread houses are built the day before on foil covered bases so they are stable (held together with frosting). Each contestant - old and young - sits at the big table with a bowl of white frosting and a table full of candied decorations. Pretzels for roofing, gum drops for landscaping, mints for windows, M&Ms for lighting, graham cracker bears for occupants, red vines for fencing, Oreos for eating (not many get on the houses).
At the end of the one hour time limit, each participant must provide a narrative of their creation and the winner is voted on by secret ballet. (Note: you can't vote for your own.) The winner has bragging rights for the rest of the season and a picture of their creation finds its way to the mantle.
Chimney stacks, second story bedrooms, campfires, ice skating ponds (complete with skating bears), outdoor play equipment and “snow” covered eves and landscaping, holiday window coverings, festive lighting and decorative pathways have found their way into the creations.
The houses are then displayed throughout the house. They dry quite hard (with the right frosting) and are smashed with a mallet (to signify the new beginning) on New Year’s Eve so they can be eaten in bite sized pieces (sometimes decorations go missing the week between Christmas and New Year’s). Great fun for everyone and, as you might guess, the competition is fierce- trash talk starts just after Thanksgiving."
- Matt Kimble, VP Human Resources, Lazy Dog Home Office
"A group of girlfriends and I get together in the month of December for a gift exchange/dinner or just dinner. We pick a restaurant, get dressed up and go to one our favorite restaurants OR a new restaurant that none of the girls have been to before. This tradition started out in 2010, as a small dinner at one of the girls’ houses. Potluck style. Now, every year we try to come up with something different. There are 10 of us, but one of our friends couldn’t make it last year. This picture was taken from last year’s holiday dinner at Driftwood Kitchen in Laguna Beach."
-Bonnie Giroth, Executive Assistant, Lazy Dog Home Office
"The kids and I love watching Elf several times during Christmas because it is a hilarious movie and the kids love how Elf looks just like me!"
-Chris Simms, Founder - Lazy Dog Restaurants
"Papa Joe’s Awful Waffles! There are few times that my grandpa will get in the kitchen to whip something up and one of those occasions is to make his Awful Waffles. Every Christmas morning there is no question what we are having for breakfast. Papa pulls out his special recipe written on a tattered little notebook he has had for years, and that’s when the magic happens! His waffles are paired with homemade blueberry sauce, bacon, sausage, and of course whipped cream. And there you have an awfully delicious Christmas breakfast!!"
-Ali Wigington, Operations Coordinator, Lazy Dog Home Office
"So my dad is German (his name is Herb Schmidl ) and he raised us with some of his German Christmas traditions. There are two that I look forward to in the 'Schmidl Haus' : St. Nicholas Day and Spritz Cookies!
Ever since I was little, my parents celebrated St. Nicholas Day with my sister and I. It was like the Christmas warm-up. After all, little kids love gifts and surprises. Why not throw in another opportunity to receive some bonus gifts during the holiday season? Here’s how it worked for us: On or around December 6th (it all depended on my parents remembering the correct date), my sister and I would leave a shoe out on the front porch before we went to bed. St. Nicholas (who we believed was another name for Santa) would visit our house during the night and fill our shoe with treats and small toys. We’d wake up the next morning, run out to the porch, and check our shoe. Sure enough, he always delivered! I remember wanting to leave out the biggest shoe I owned. Luckily, it was the early ‘90s and I had this lovely pair of black pleather boots. I was so excited to find that boot loaded with candy and other little toys. It was the best!
As for the cookies, when I think of Christmas cookies I think Spritz! For the first 10 years of my life they were one and the same. These little cookies are so simple -- buttery with a hint of almond – but I think it’s their cute little designs that sets them apart from the rest! My mom would prepare the traditional German recipe and press the dough through our old cookie press. My sister and I loved picking out the discs that the dough would squeeze through. We also loved dying the dough with green and red food coloring. Each click of the press would squeeze enough dough through the disc to make one perfect, little cookie. Some were shaped like jewels, others were shaped like poinsettias. My favorite was always those that were colored green and shaped like little trees. When a cookie sheet was filled with pressed dough, my sister and I worked together to decorate each one in great detail. We added colored sugar, mini chocolate chips, diced maraschino cherries, slivered almonds, and assorted sprinkles like nonpareils and colorful jimmies. Once decorated, mom popped them into the oven. After 8 minutes, perfect little Spritz cookies emerged. It was an all-day affair, but we loved every minute of it, especially leaving the prettiest ones out for Santa on Christmas Eve."
-Mary Schmidl, Training Coordinator, Lazy Dog Home Office
So Terry, you used to work for Nucor Steel, right? What did you do for them?
Yes, I helped build part of Nucor for over 4 years. After leaving Nucor I went to work for Houston Light and Power, I served as an operator for 7 1/2 years. Then I worked for myself catching exotic deer for 3 years. After an unfortunate accident where I hurt my ankle I started my Antique Shop. My wife and I had it for over 20 years before we closed it last December and started making Sculptures full time.
How did you start using metal as an art form? Was it a hobby at first?
In 2005 I started making small cars and trucks in between customers eventually people started asking for other things.
Are you primarily a metal/welding artist or do you also do casting or work with other mediums besides metal?
Yes I am primarily a metal /welding Artist. I also like to incorporate wood glass or anything else that look neat, since most of my sculpture come from repurposed found objects.
You use a lot of found objects in the pieces for Lazy Dog. Do you collect found objects in advance or do you wait for the piece to be commissioned first?
My family and all my friends look for stuff for my sculptures everyday. I like to stock pile things as I can find them.
Where do you look for the treasures and antiques you use in your work (like the horse head pieces)?
I go to antique shops, flea markets, old farms, pawn shops, garage sales, e-bay, and people bring me all kinds of treasures that they find.
I read that you help the police station confiscate weapons and incorporate them in to your pieces (which is so awesome)--- how did this relationship with the police station come about?
I have helped several police and sheriff's departments around Texas. it started with our local sheriff Mike Price seeing one of sculptures with some old guns in it. Mr. Price came up with the idea of making a sculpture out of confiscated guns and weapons. I was on board for taking something that was once used for bad and making it into a thing of beauty.
When did you first get contacted by Lazy Dog?
I was first contacted in 2011 by Mr. Simms. I was very excited for the Lazy Dog to be interested in my sculptures.
How long does it take to create one of the Lazy Dog Sculptures?
When I 1st started my sculptures it would take a month or two to finish one, now with many years of practice I can make one in 3 to 10 days if everything goes as planned.
Where do you seek inspiration for your work?
My entire life we have raised all kinds of animals and birds. Right now we have 8 dogs about 60 exotic deer, goats, sheep, cows, chickens, pheasants, crown cranes, parakeets, a cockatoo, and a tortoise. I love wildlife and that is why I enjoy making sculptures that mimic wildlife in some kind of way. I am also trying my hand at abstract sculptures as well, when building these it is a bit harder to see the end result, but I am pleased with how they turn out.
Do you draw out your designs first? What is your process before starting to weld the metal?
Sometimes I sketch out my sculptures and sometimes I just get started on it and let it happen.
Do you see a relationship between nature and your work?
Yes I see a relationship between my art and nature. Wildlife and nature is what I know and love, so it's easy to work with what you know.
Do you have a favorite commissioned piece?
My favorite commissioned piece would be hard to pick. I think that it would be a toss up between a Buffalo silhouette, the Longview Veterans Park MIA POW Monument sculpture, or the 1st Great Dane I made for The Lazy Dog.
What do you like to do when you aren’t working in the workshop?
When not at work I like riding around with my family & grandchildren in the deer pasture, or sitting in the chicken yard just enjoying farm life.
Do you cook? What is your favorite thing to cook at home?
Yes I can cook. My favorite thing to cook is steaks on the grill.
How would you describe Texas to someone from out of state?
Texas is a huge place with a lot of hidden treasures. There are many things to discover in our great state.
What are you currently working on?
I am now working on a sculpture of a pony for The James Surls Sculpture Garden and the next set of sculptures for The Lazy Dog Café in Downey California.
Are you a dog person?
Yes we are dog people. We have 8 and they are like our children.
Terry Jones and his wife Carla live in Jewett Texas. Check out more of his work here.
In our office... we do teamwork,
we do help, we do respect,
punctuality and laughter.
We do friendship.
We do coffee.
We do birthdays. And cake.
We communicate and listen.
We do motivation.
We do great things.
And once a year we throw a big party to celebrate the little things and the big things. To welcome new faces and visit with the faces we miss. You see, as our little labor of love grows bigger each year, we find ourselves having to make a special effort to remain close. This party is part of that. It's our annual work family reunion. An effort to check in and spend quality time with our coworkers and their husbands and wives.
We spend a day together outside - eating and drinking and dancing. We usually conclude with a bonfire and more music and marshmallows and this year was no exception. But before we get in to the details of the Harvest Moon party, let me just say that this connection we share is what makes coming to work at Lazy Dog different than most jobs.
Here we are family.
And this family knows how to party.
This year's celebration landed on a full moon. Not only was it a full moon but it was a super/red/harvest moon. Total eclipse. Totally insane.
[For those of you unfamiliar or living under a rock- click here]
Lunar Magic aside, we believe that a good party is all in the details:
Oyster Shuckers: shucked to order by the girls from Oysters XO
Cheese + Charcuterie: La Femme Epicure
Custom Wood Chairs: Byer of Maine
All photos from this event were taken by the lovely Patricia Andrea Photography.
Next week we will open our doors in Addison at the Village on the Parkway. This will be our first location in Texas and we couldn't be more excited to join the community. During a recent interview for an upcoming blog post, I ended up taking a deeper look at the past century in this northern suburb of Dallas called Addison. Now more then ever, it feels like we have picked the perfect place to settle down and start our Lazy Dog Texas family. You see, Addison has always been a place for dreamers to settle down and start their own businesses. Addison has a history weaved with hard work and prosperity and it’s an honor to have the opportunity to become a part of the future of this bustling community.
Let me start from the very beginning. Back in in 1846, Addison was referred to as Peters Colony. Twin brothers Preston and Pleasant Witt were among the first settlers who built a house near White Rock Creek. Next came Sidney Smith Noell and his wife Nannie who lived on what was called the Spring Farm, located near present-day Alfred J. Loos Stadium. Soon the railroads were going up and connecting all of the major cities in Texas. Mr. Noell granted the right-of-way of passage on his property to the St. Louis, Arkansas and Texas Railway in exchange for a coaling station. This station later became known as Noell Junction.
Come 1902, the cotton gin became the the first major industry in town and was opened on Addison Road by the Pistole brothers. They built their business based on American inventor Eli Whitney's cotton gin machine which had revolutionized cotton production by quickly separating fibers from seeds and allowing for much greater productivity than manual cotton separation.
Two years later, a post office opened but to avoid misdirecting mail to an already existing city named Noell, postal authorities asked for another name to be submitted. That name was Addison, after Mr. Addison Robertson, a local carpenter and Civil War veteran. He later became became the second postmaster in 1908.
The town continued to grow after the post office and train stations were built. Addison eventually incorporated in 1953 to avoid absorption by Dallas and to maintain their independence. At this time the population was only 600 before the Addison Airport was built three years later.
In 1975, an election to allow liquor to be served by the drink in town was a major attribute to the quick expansion of businesses. You see, at the time, most of Dallas was still “dry” making Addison instantly more attractive for restaurant and bar owners.
In 1982, Addison began referring to themselves as the “town of Addison” vs “city” and it has been that way ever since.
Today Addison is said to be DFW’s ideal destination to live, work and play. The 4.4-square mile town is home to 5 public parks and hosts over 22 major events a year including the annual Addison Kaboom Town and Oktoberfest. More than 500,000 firework fans come each year for Kaboom, which is ranked in the top three fireworks shows in the nation. And according to Forbes, Addison’s Oktoberfest, which coincides with the beginning of Munich’s celebration, is one of the most authentic in the United States.
I looked in to it. This three day German fest is legit. It just so happens that Addison Oktoberfest coincides with our restaurant opening.
The festival is September 17th- 20th and kicks off with the Official Tapping of the Keg by the Mayor followed by three days of awesomeness. Highlights include Bier Barrel events, a pretzel run agility course, a Dachshund Dash, German Spelling Bee and if that isn’t enough to spark your interest, German Idol is back this year - Addison’s original Yodeling Competition. Word on the street is that you don't want to miss this contest. Write this down : Friday night, 9pm, Yodeling throw-down on the Bowl Stage.
Dachshund Dash aside, we are thrilled to have hired 200 new teammates from the area and can't wait to open our doors and serve the community of Addison. Each new restaurant opening still feels like the first one for us and this one couldn't be sweeter. We are proud to be supporting the Local Warren Center for children with developmental differences during our three days of mock runs leading up to the opening. Teammates will be inviting in their family and friends as well as local business owners for an early sneak peek next week.
More to come on our mock run fundraiser results, opening week in Texas and of course, the results of this year's Yodeling Contest. Stay tuned.
Yay! They are finally here! We made some awesome shirts for y'all. These limited run, special edition shirts are available online only and fit true to size with worn edges and a relaxed silhouette to replicate the perfectly broken-in softness of a thrift store tee. Made responsibly with practices that respect people and the planet, utilizing non-toxic, natural dyes. Men's and women's sizes available- check them out here.
1. The Takedown Skillet // dream cookware for the culinary camper
“Iron is the reigning standard for camp cookware. Working with a legendary British iron foundry, we designed our Skillet to be packable and lifelong. Turned on a lathe from a flat piece of iron, our Takedown Skillet is half the weight of cast iron with similar heat-retention properties. Two brass wing nuts secure the handle to the pan, so that the Skillet can be broken down and stowed in any pack or saddlebag. Pre-seasoned with a family-kept natural oil blend, our 10” Skillet ships ready to sling bacon for the whole crew. “ - Best Made Co.
“The design for this badge came to us a long time a go by way of an old postcard in the mail. Since then Best Made has circulated this message of hope all the while attempting to track down the original source and or the designer... and they still remain at large. All we know is that it's old, and that although it was not our design, it was none the less one that we felt compelled to spread far and wide. We do not aim to profit from this anonymous piece which is why we're donating proceeds from the sale of this badge to the It Gets Better Project. " - Best Made Co.
3. Sierra Granite Trail Soap // wild-harvested
"Glacier fed river, sun-washed boulders, mountain cedar on the campfire, pine pollen on Gold Lake, the first hint of autumn air in the High Sierra summer. A wild-harvested fragrance experience from the Range of Light mountains of California. A concentrated liquid soap that transforms your shower into a cozy cabin among the cedars, north of Lake Tahoe. Petrochemical-free, the Sierra Granite Trail Soap is a light hit of the wilderness, designed on the trail and distilled around the campfire. A aromatic snapshot of life on the trail." - Juniper Ridge
4. Berger 13" German Bucksaw // a must-have for any outdoorsmen or gardener
"If time spent at our camp at Lumberland, NY has taught us anything, it's that a good bucksaw is worth its weight in gold, and most bucksaws out there aren't worth a penny. The Berger Bucksaw cuts through the clutter on the market in construction alone. This saw is superbly built, with a solid beechwood handle (warm to the touch), a 13" rotatable blade, and an aluminum quick tension lever that'll get your saw tight as a banjo. Overall Berger designed this saw to make the most of your efforts, and in doing so delivers an extremely efficient cut." - Best Made Co.
5. Frog Hollow Farm Organic Peaches // tree to table in 48 hours
"Farmer Al long ago adopted the Cal Red as the farm’s signature peach, a unique variety that has become the favorite of discerning peach lovers across the country. We grow over twelve varieties of peaches that are harvested from mid-June to early September.
Organic fruit clubs Frog Hollow Farm's organic fruit clubs are weekly or monthly deliveries of fresh fruit that spans throughout the harvest. Pick your favorite fruit and get it delivered fresh to your door." - Food 52
6. Patagonia Arbor Duffel 30L // 100 % recycled fabric and water repellent
"Part dresser drawer, part tool box, part file cabinet—our Arbor Duffel holds your life together when you’re living on the road or simply wrapping up a session at the local gym. This daily duffel has a padded base to protect your belongings, a clean silhouette and a utilitarian design that hauls your gear in style and comfort." -Patagonia
7. Life & Thyme Magazine // a beautiful bird's-eye view of the food industry + made in L.A
"Life & Thyme Magazine documents food culture around the globe with a focus on storytelling. Issue Two of Life & Thyme is all about foundation—from culinary legends who have built a foundation of knowledge, to small businesses building the foundation to grow, to people thinking about a better future by establishing sustainable processes today. The issues concludes with a collection of essential recipes and techniques to explore in the kitchen, from classic French Bouillabaisse to handmade pasta." - Food 52
8. The Napsack // if your jacket and your sleeping bag had a lovechild
"Hike it up to your waist, cinch it, and wear it like a puffy coat around the campfire, and then crawl right back into your tent without ever having to leave the warmth of your bag. Perfect for summer trips, couch surfing, music festivals, jumping into after snowboarding, surfing or any other activity that brings your core temperature down. Its not too hot for inside and is awesome for wearing around the house in the winter." - Poler Stuff
9. Portable Radio + Iphone Speakers // because it's the cutest speaker ever + functions great
"Compatible with any iPod or iPhone; water resistant; requires 4 AA batteries (not included)."
Food, people, community, books, good deeds, sunshine.
What do these all have in common? These are all good things. There’s nothing like a good book, or a good group of friends, or doing something to support the greater good in your community.
This summer at Lazy Dog, we wanted a motto that would sum up how we feel about the best things in life.
And so, “All Things Good” was born.
The cool thing about this motto is that it can mean something different to every person.
We wanted to explore this concept even further, specifically with our teammates. So what we did was give each of our restaurants $100. The instructions were simple: do something good with it.
With such vague instruction, the possibilities really were endless. What would our teammates do with the money they were given? Donate it, invest it, buy something with it? Needless to say, we were eager to see the final results.
We were not let down.
We brought the training staff from each restaurant together to present to the other members of the company what they had chosen to do with their money. Not only were each of the stories diverse, but they all did a great job of capturing our motto of “All Things Good.”
Take our Cerritos store. They chose to buy something with the money, food to be exact. And with the food purchased, they were able to feed homeless people in Long Beach.