Scott and I are very devoted to bringing the best possible dining experience to everyone who walks through the door of Sunset Grille. This of course means we want to food to be impeccable, but it also is so much about hospitality and good service. We know we are doing a good job, but there is always room for improvement and seeking that “next level”. Bringing great Mexican food to your table is such a labor of love. We do everything the old fashioned way, including grinding organic corn into masa for our tortillas and tamales. We are trying hard to get to where all of our meat is organic, naturally pastured, antibiotic free. Right now most of our pork comes from the Flying Pigs farm upstate and yes they are natural. Our chicken is also organic. Beef is the challenge. We are trying but it’s hard to find a source that has what we want at a reasonable price. Also, the product varies. For stews or slow cooked beef dishes, the grassfed beef we have found works well. For steak it’s a different story. I happen to like the chewy texture to the beef, and the flavor is great, though different from what we are used to; but it’s sort of a hard sell to those of you who like juicy and soft steaks. Lot’s of ranchers are experimenting with different time schedules in feeding. Start on milk, move to grass, finish on grain. That grain finish is the key to getting the meat to taste the way we are accustomed. I am confident we will find our source very soon. More to come about meat, farming, organic versus non-organic, slow cooking, good eating. Welcome to my blog.