Muttster wrote:I know that for you and others who decide that this is worth the extra cost, god bless you and more power to you. I believe that there is a place for the small artesian farmer and when prices go down to say, a 100% markup, I would go this route. Its just that I feel that most working class families will not pay the high premium for this type of meat. Now our local Whole Foods is doing a pretty good business so at least there is a market for those who disagree with me.

Agree completely.

It is unfortunate that politics has to be introduced into every thread.

happy_stomach wrote:

jimswside wrote:

happy_stomach wrote:
Me, too. I shopped at the Chicago location for the first time last week. We got there literally 15 minutes before closing. I didn't get to see much more than the 50 lbs of duck we bought (3 whole ducks and 2 boxes of duck leg quarters), but I was very happy with the ease of retrieving the items and prices. I wish I had more opportunity to shop at RD.

I saw the duck and was tempted, let me know how it turned out.

The duck turned out great. It was just for home use. We prepped most of the legs for traditional confit



and used the rest for tartare,



to make sausage,





roasted duck (missing picture), seared breasts,



stock



and cracklings.



The quality was solid and significantly cheaper than what I've paid for duck in the past (only from Paulina). The main issues were that RD sold only one kind of duck (Pekin) and no duck fat, so we had to go to Chicago Game & Gourmet for the Moulard breasts we used for prosciutto and the fat. I don't have regular access to RD, and I don't typically prepare 50 lbs of duck at one time, but RD is where I would go if I was going to do it all again.

Chicago Game & Gourmet
350 N Ogden Ave
Chicago IL 60607
312-455-1800

that duck looks fantastic, I like all the different ways you utilized it. Ill also add Chicago Game & Gourmet to my list.

thanks.

jlawrence01 wrote:It is unfortunate that politics has to be introduced into every thread.

I agree, and I want to apologize for opening the door to that nonsense on this thread with my comment upthread.

Hopefully the focus of this thread can return to the things that are great about RD.

jlawrence01 wrote:It is unfortunate that politics has to be introduced into every thread.

...i wasn't trying to be political, but the tone of the comment i was replying had a lot of assumptions including that meat with adjectives is somehow trendy, and assumptions of who might be seeking to buy it. it's pretty hard to avoid politics when the government is subsidizing all of that cheap meat people are buying at Restaurant Depot. to say this isn't a very political issue would be wrong. take out the politics, and you end up with a sustainable food supply like 3/4 of the rest of the world enjoys without having to think about it or pay absurd prices for.

i think also the idea that a working class family can't enjoy a good higher quality cut of meat or produce is a myth as well though. actually, in the midwest I think that's probably more true than other parts of the country... it seems it's harder to access these things here than a lot of other places in the US. I think our farmers are too focused on #2 field corn whereas. but to say no working class families can afford it is just incorrect, there are plenty who do. there are entire cities filled with working class folk who regularly engage in seeking out non-subsidized, sustainable food (ever been to portland oregon... or for that matter just about any city on either northern coast?). or for that matter, the farmers who are engaging in the more sustainable foods are themselves working class.

back on topic,

going to use some of those broiled freshwater shrimp as an adder for to some pasta alfredo tonight.

Also kind of kicking myself for not buying a whole brisket they had for $1.15/lb. last Friday.

Definitely going to take a look at the bargain meat rack again on Saturday. In addition to the brisket that was on there, there were whole prime ribs, frenched lamb chops, etc.

Trying to figure out how I can cook one of those whole, Halaal goats, might have to cut it up a bit to be able to fit it on the WSM...

Another great visit to RD today, didnt mind the 140 mile round trip(my truck is pretty comfortable)...

Grabbed up a 10# box of snow crab clusters... $38.. $3.80/lb.

Also a 2 pack of bone in pork butts. 20#, $.91 /lb. - tossed these in the freezer for a future smoke

a 3 pack of BB ribs = $2.79/lb.

also got some squeeze bottles so i can try the tart wash from Low and Slow on the ribs tomorrow

Other bargains I noticed, Whole Wheels of Reggiano parm $6.60/lb.

smaller chunks like $7.70/lb.

im am becoming a big fan of this place

my haul:

some more nice bargains found last night @ the Lombard Restaurant Depot.

-a 10 lb. chub of 80/20 Halal ground beef....$.99/lb(gonna make alot of meatloaf on the WSm today)

- 2 lb bag of 13-15 freshwater shrimp $13

- baby backs on the sale rack for $2.49/lb,(i went with a 3 pack at the regular $2.78/lb orice because I wasnt sure of the cryopac seal on the reduced ones since these were going in my freezer)

- 17 lb. bags of RO lump for $8

- bone in 2 packs of Bone in pork butts for $1.01/lb(didnt need these since I already have 20#' in my freezer

Halal ground beef was top notch, and a steal for $.99/lb.

Didnt hurt that it was previously frozen, even though i have now cooked up all 10 pounds in a little over a day. made some killer meatloaf, meatballs, and burgers.

actually 3 nice slabs of spares in thatg pack from RD, nice marbeling, nice meat, gotta look pretty damn hard to find anything wrong with RD meat imho.




trimmed:

quick stop today to RD, figured I would bring my camera for grins.

whole, frozen Halaal goats and lamb:



un-enhanced pork:




reggiano wheels:



reggiano:



assorted other cheese:





these pics are just a tiny sample of what RD has. Im no cheese monger, but bought many a wheel of reggiano parmesan for Hyatt, these were/are the same. looks to me like the wheel was from 2006....

the pork is unenhanced, it may be from mega pork producers, but when you eat/smoke as much pork as i do it does the trick, and isnt injected with salt solution.

Halaal meats, those folks tend to be pretty strict,

RD can be accesssed with a little imagination, a KCBS membership, or asking a member to take you(those who have asked me I will let you know when I go again, this was just a quick trip before dinner).

Great photo's Jim! You know how I feel about the Depot. Let us know what you cook.
Danny

Curious - how does a KCBC membership get you in? Do you tell them that you are buying for a competition?

Make sure I'm on your list - would love to check it out.

Muttster wrote:Curious - how does a KCBC membership get you in? Do you tell them that you are buying for a competition?

KCBS has or at least had, an arrangement with Restaurant Depot for for access for KCBS members. I've recently read KCBS no longer gets one full access, simply a one day one time pass. Before trekking to Restaurant Depot KCBS membership card in hand, I'd call RD and clarify.

Enjoy,
Gary
KCBS member and Certified Barbecue Judge

gary is correct, it is now a one day pass for kcbs members.

Not to get too far off track, but if I don't have a business and don't want o go afoul of any laws are there any remotely comparable places I can go?
You guys are driving me crazy with all this great info on a place I can never go

zoid wrote:Not to get too far off track, but if I don't have a business and don't want o go afoul of any laws are there any remotely comparable places I can go?
You guys are driving me crazy with all this great info on a place I can never go

Costco and Sam's Club are both remotely comparable.

zoid wrote:Not to get too far off track, but if I don't have a business and don't want o go afoul of any laws are there any remotely comparable places I can go?
You guys are driving me crazy with all this great info on a place I can never go

Whoever would bring you would invoice you for tax as the end-user.

Regards,

Sure I have a business license, and a business, but we will have zero sales this year(maybe next year I will launch it). I am paying tax & cash on everything I buy.

find a friend with a membership, or make a new friend with someone who has one, they will be glad to bring you. I know I am.

anyone into cooking, RD will blow your mind. My first visit i walked around in a daze.

Just out of curiosity - can I go in and look around if I don't have a business license?

at least in the chicago location, they check your ID at the door (and at checkout).

zoid wrote:Just out of curiosity - can I go in and look around if I don't have a business license?

the Lombard one will..I know people who have gone to just check it out but not sure if they do it as a regular practice..
myself Ive have membership so ive never gone in under those circumstances

stevez wrote:

zoid wrote:Not to get too far off track, but if I don't have a business and don't want o go afoul of any laws are there any remotely comparable places I can go?
You guys are driving me crazy with all this great info on a place I can never go

Costco and Sam's Club are both remotely comparable.

Steve you are correct ..a lot of the same brands of meat at RD that are readily avaiable at Sams or Costco..Excel, IBP, etc..the only advantage to getting a case of meat at RD is you can pick out one with the freshest pack date yourself but other than that most (but not all) of the brands are the same ones
Prices can be a bit cheaper too..
all in all unless you buy a lot of case meat or are in the restaurant/catering biz Sams and Coscto can fill your needs just as well once you get past the gee whiz factor of RD..
I will also add they have Royal Oak lump cheap as well

Just became a member at RD last weekend, and spent about an hour doing some browsing. Some of the excellent deals include:

1. Sonoma Foie Gras “A” grade – frozen $25.99/lb
2. Sonoma Foie Gras “B” grade – frozen $21.99/lb
3. Beef ribeye – prime $9.09/lb
4. Beef ribeye bone-in – choice $5.49/lb
5. Beef peeled tenderloin – choice $9.59/lb
6. Lobster – live $7.00/lb

Factoring in shipping costs from either Sonoma or Hudson Valley, foie gras lobes usually cost at least 3X that. Looks like I'll be eating foie gras more often.

Other meats were comparable in price to some of the near West side places (e.g. Peoria Packing) but need to be bought in bulk.

Chicago Hokie wrote:6. Lobster – live $7.00/lb

nice finds,

I am curious what RD location you found the live lobsters at. I typically go to the Lombard one and am typically in a hurry to get in and out of there and I dont believe I have ever seen them there.

I am planning a big stock up trip for RO lump, bb's, jalapenos, chicken wings, and spices for a bbq contest coming up, and my pig roast. I am jonesing for a RD visit

jimswside wrote:

Chicago Hokie wrote:6. Lobster – live $7.00/lb

I am curious what RD location you found the live lobsters at.

At the Chicago store (Division St). What was a little confusing was that they had signs for different sized lobsters, but each weight class was still around $7/lb. Unless I was mistaken, the 5lb+ lobster visibly walking around the tank was also only ~$7/lb. Biggest one I had seen outside a public aquarium.

And for some reason, their foie gras inventory was on ice in the seafood section.

A few notes after a trip to RD yesterday:

1. Confirmed that all their live lobsters are around $7/lb, including one monster there who could be 8-10lbs (I'm not good at judging lobster weight that large).

2. Wet pack scallops 10/20 - $6.71/lb (compare to $9-10/lb at Issacson and Stein). Last week they had dry scallops available of similar size, but I can't remember the price. Certainly the dry pack are preferable, but I couldn't turn down the wet pack for less than $7/lb.

3. Fresh cod fillets - $2.50/lb special (normally $3.99/lb, compare to $7-8/lb at Issacson and Stein). Was of similar quality to I&S, and better than typical supermarket cod (when available).

4. The foie gras I saw last week was actually fresh La Belle Farms, not frozen Sonoma (RD website says they have frozen Sonoma foie gras, so I assumed that was what I had seen).

nice finds, I would have grabbed that monster lobster if I was you at that price.

Sale items this month that caught my eye, RO lump $7.99/bag for 17.6 lb bags. = $.45/lb for lump.

Also to stock up for my upcoming pig roast 2-20lb. bags of kingsford blue for $12.99.

reggiano parmesan is @ $7.99/lb., I doubt Ill pick any up since the package sizes are too big for me to use.

deals snagged yesterday:

- 17.6 lb. bag RO lump $7.91
- (2) 20 lb. bags Kingsford Blue(for pig roast $13.99
- 20 pack of hashbrown patties $3.29
- 18 oz. sesame seeds $4.72
- 1 gallon Goya mojo criollo(for pig roast) $4.95
- thai sweet chili sauce(32 oz.) $2.47
- viny gloves 100 pack $4.18
- 16: HD tongs $3.99
- bb ribs 3 pack $3.01/lb.
- bleach bucket $5.12

gotta head back soon for some more lump, ribs, and a case of bacon.

Im a big fan of RD.

at least in the chicago location, they check your ID at the door (and at checkout).

You could pretty much just say you're with any restaurant in the city and they'd let you in (just know an address and a phone number). You just have to look the part: be in a hurry, a little strung out, and not willing to be slowed down by someone at the front counter. I've never had to give any info. besides our restaurant's phone number (and the account is under a restaurant that hasn't been open for close to 5 years). Once inside it's very comparable to anything you'd find on the market these days besides the very high-end purveyors. Our jobber uses it on Saturday/Sunday when he can't get to the market and I can't tell a difference besides a few things, mainly it's the same. I can easily see why a small restaurant that does their buying themselves would do everything at RD.

pizano345 wrote:

at least in the chicago location, they check your ID at the door (and at checkout).

You could pretty much just say you're with any restaurant in the city and they'd let you in (just know an address and a phone number). You just have to look the part: be in a hurry, a little strung out, and not willing to be slowed down by someone at the front counter. I've never had to give any info. besides our restaurant's phone number (and the account is under a restaurant that hasn't been open for close to 5 years).

interesting, at Lombard I have to scan my card upon entering, and at the checkout line.