Rick's Ramblings

Wednesday, June 30, 2004

Whole Foods Opens Store in Fort Collins

Whole Foods has opened a store in Fort Collins in the old Montgomery Ward building. It seems to have taken them a long time to remodel and prepare the site, but it is worth the wait. I’ve lobbied Whole Foods for a Fort Collins store for a couple of years…and, I was apparently not the only one!

We visited the store for the first time Wednesday morning, and I am so very happy! The selection of fresh fish, meats, organic produce, cheeses, etc. is just fantastic. The people are helpful and knowledgeable. The store is beautiful and fun to shop. The aromas are mouth watering.

Of course, consistent with their reputation, they are not a cheap place to shop, so we won’t do our everyday shopping there. But, when I need fresh fish, custom cuts of meat, special cheeses, or gourmet items not available elsewhere, I’ll be roaming their aisles!

Welcome to Fort Collins, Whole Foods!

Comments:

1. On our first visit to Whole Foods, I special ordered a cut of meat to pick up several days later. I requested a “center cut, bone in, pork rib roast of about 3 pounds.” I use this in the Tuscan Roast Pork recipe in the recipes section of this web site.

   In short, I brine the roast. Then, I cut the bones off it, butterfly the roast, stuff it with rosemary, garlic and olive oil paste, then roll it up and tie it back onto the bones (which are also coated with the paste). Doing this turns the bones into a natural rack upon which the meat cooks and the bones provide great flavor to both the meat and the sauce.

   When I picked up the roast, I was very disappointed! It was not center cut, and while the bones were left on the meat they were “frenched” so of no use as a cooking rack. However, they made it right. I agreed I could use the meat if I cut the bones off (although it would be smaller than a center cut), and they gave me a free rack of baby back ribs to use as the “rack” for the cooking.

   This all worked very well and the recipe was great give the compromises I made. I learned to specify not to french any similar cuts in the future!

   Posted by Rick  on  07/06/2004  at  02:48 PM

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