To our Schweid & Sons Family,

We at Schweid and Sons take enormous pride in feeding American families and communities. We've thrived because you've placed your trust in us for more than 40 years.

Despite these difficult times, we pledge that we will continue to maintain the finest quality and availability of all products carrying our name.

We feed your families and there is no greater responsibility.

Rest assured that Schweid and Sons is dedicated to supporting our food service partners. And, if you’re eager to find our products on your supermarket shelves, we’re fully committed to meeting your needs. And if your local store is out of stock, let us know and we'll get on it immediately.

As a family business, we pledge to treat each of you as we treat each other: with respect, care and best wishes for good health in the days and months ahead.

Spend this time safely with your loved ones. Do not hesitate to contact us at 201-939-4747 with any questions.

 

 

Be well,

Jamie Schweid

As an internationally renowned chef and restauranteur, Marc Murphy knows a thing or two about making great food, which is why he will be on hand as one of our expert Burger connoisseurs at the Annual Food Network & Cooking Channel South Beach Wine & Food Festival’s Heineken Light Burger Bash presented by Schweid & Sons hosted by Guy Fieri on Feb. 23. In honor of this year’s event, the Season with Authority: Confident Home Cooking author sat down for a special installment of The Cattle Call, where he discussed what what kind of Burger he would make Winston Churchill and how he cooks them at home.

What was your favorite Burger from childhood?
I actually spent most of my childhood in Italy and France, so it wasn’t really until I spent more time here as a young adult that I started to eat Burgers. And the best were always the ones made on a grill in the backyard.

What is your favorite Burger right now?
At my restaurant Landmarc in NYC, we have a happy hour Burger with truffle and gruyere on a brioche bun. It’s good for those winter months to keep you warm.

If you could share Burgers with anyone (real or fictional, alive or dead) who would it be? And what kinds of Burgers would you be eating?
Winston Churchill. I just watched The Darkest Hour and binged The Crown and I’ve always been really fascinated with him. I’d make him my “Lamb-Marc” spiced lamb Burger with mint chimichurri that I had won the Judges’ Choice Award with at NYCWFF in 2014.

What is something you’d like your fans to know about your love of Burgers?
It runs deep. In my cookbook, Season with Authority, I include one of my favorites called “The Big Marc” that has spiked ketchup (yes, with vodka), handmade cheddar, and black pepper buns. It’s a serious combination that is delicious.

When you cook Burgers at home, how do you build them?
I keep it simple and always start with great meat that’s seasoned with authority with salt and pepper. I grill them in bulk and line them on sheet trays for people to pick out their own. Then it’s a build-it-yourself bar with a good potato bun and fixings of pickles, crunchy lettuce, tomato if it’s in season, and a good Dijon mustard.

WANT MORE MARC MURPHY?

Chef Murphy recently opened his downtown Manhattan private event venue, Landmarc Tribeca, and will be celebrating the 11th anniversary of his Landmarc Time Warner Center this spring. You can also catch him as a judge on Food Network’s Chopped and Chopped Junior.

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