Our birds are raised cage-free, fed all natural grain with no meat byproducts, and without any hormones or steroids. Unlike any other poultry company here in Los Angeles, we truck our bids live daily into the heart of the city from California’s Central Valley and process them under strict HACCP guidelines with USDA inspection of every single bird.
We start early in the morning before the public is awake, and we guarantee that your order of whole birds will be shipped within 24 hours of slaughter and any cut-up or fabricated pieces will be shipped within 48 hours. You will receive the freshest chicken possible. Bacteria begins to grow immediately after slaughter; and unlike beef where aging is sometimes encouraged to tenderize the meat, chicken, like fish and other seafood, is the best tasting and safest when its the freshest possible. Many markets receive old or partially frozen chicken because the product spends a few days at the processor, a day in transit, a few days at the distributor, and a few days at your retailer. A typical chicken may be over a week old before you bring it home to serve your family and guests. Our freshness is unparalleled and is evidenced by our pinker breast. Furthermore we don’t allow our bids to retain water like many other poultry companies do. Some companies’ chickens retain up to 10% water weight. Our reduced water content greatly enhances the natural taste of our chicken.
Most of our process is done by hand. People simply do a better job than automated machines when it comes to product wholesomeness. Automated machines can’t see when a cut is made poorly, which often results in product contamination. Also, by working with a small number of farmers and having our own small boutique processing plant, we can control the process throughout the supply chain. Ultimately buying from us direct will eliminate many unnecessary links in the chain.
Each box is carefully packed by hand in either our ice pack and dry pack box, which will protect the product temperature from rising before it reaches its destination. Our chicken arrives vacuum packed, super fresh and never frozen
Since it opened in 1984, Indochine has become an iconic New York City landmark.
It was the stomping grounds for a generation: Andy Warhol, Kate Moss, Madonna and plenty of their fabulous friends flocked to the restaurant, whose walls are decorated with iconic palm fronds, to eat the famous French-Vietnamese food.
On the occasion of the glitzy eatery’s 25th anniversary, Rizzoli has published Indochine, Stories Shaken and Stirred, a glossy book with photos and anecdotes that reads like a family album of the restaurant’s most famous guests.
Types of Oysters:
Crassostrea sikamea - Kumamoto Oysters
Kumamotos are small, sweet, almost nutty oysters characterized by their deep, almost bowl-shaped shell. Like Pacifics, they have deeply fluted, sharp, pointy shells. They spawn later and in warmer water than other oysters, so they remain firm and sweet well into summer months. Kumamotos are widely cultivated in Japan and the West Coast. The name Kumamoto is so valued that Kumamotos are always labeled as such, although some places will also specify where they are from.
Kumamotos used to be lumped in with Pacific oysters, but it ends up they are their very own species.
Ostrea lurida or Ostrea conchapila - Olympia Oysters
Olympias make the tiny Kumamotos look like giants, often coming in about the size of a quarter. They are the only oyster native to the West Coast of the U.S. Their popularity in San Francisco during the Gold Rush almost wiped them out, and they were believed to be extinct for decades. Wild populations still exist, however, and are strictly protected. Olympias at the market and in restaurants are cultivated, mostly in the Puget Sound and British Columbia.Olympias are sweet, coppery, and metallic.
