IS THE season for more indoor activities like gathering to celebrate the holidays, entertaining, cooking, reading on a rainy day or just hunkering down in the warm confines of your home. Andronico’s has always stood for making this time of year more enjoyable and more convenient. We continue to scour the landscape for great finds and values, both particularly relevant today. The December edition of the Food Enthusiast focuses on holiday-related offerings that promise to deliver on our commitment.

Most carnivores will concede there is nothing more delicious than a properly roasted standing rib roast. Andronico’s reputation for great beef is long-established. Due to marketing gimmicks and hollow statements, there can often be confusion over the grades of beef (quality measurements) and, in fact, there are significant quality discrepancies found in local bay area markets. Our selection of class beef is unbeatable – premium Angus USDA Choice, USDA Prime, American Kobe and Organic Grass-Fed. This time of the year brings out the urge to serve more beef, be it in stews, braised dishes and roasts. It’s the perfect time to make it a memorable occasion by making the rib roast the center of attention. Well-seasoned and cooked, the standing rib roast (often incorrectly referred to as ‘Prime Rib”) is a mouth-watering classic. Our recipe and method on page 6 is a winner, though you may already have your “go to” cooking method. I often incorporate a crushed garlic, thyme, kosher salt and ground pepper rub. Regardless of the approach, you can’t go wrong with the quality Andronico’s rib roasts deliver.

In the December FE, look for cool products and ideas, including fondue four ways, remarkable wine recommendations by our own wine expert Jeff (he just passed the second level Master of Wine Exam, a ridiculously impressive accomplishment) and, of course, our “A” List items that represent excellence and discovery. Let us help make this December delicious!

Good Eating!