Author: Derek

Saturday BBQ @ The Halford – Argentinian Style

Today’s BBQ Argentinian Style
Chef Tiger is at it again with a medium rare roasted chuck roll steak with Chimichurri sauce and garlic. Chorizo with blackened onions. Side of Chipotle Lentil and house made tortilla chips.

Until sold out!

Saturday BBQ @ The Halford – Country Style

Stop on by and enjoy our Country BBQ today, while it lasts! Thinly sliced Wagyu steak with cornbread with Jalapeno and cheddar cheese, white baked beans & brussel sprouts.

Chef Matt’s Last Dance

 

Saturday is Chef Matt’s final Saturday BBQ at The Halford and he’s going big! He’s cooking up a 22oz Ribeye Steak COWBOY STYLE (that means bone in baby). Coming with this colossal  piece of cow is decadent potato gratin, grilled broccolini and a wild mushroom sauce. Oh…did I forgot to mention bone marrow? There is also going to be smoked bone marrow, perfect for smearing on top. Get in and get one of these bad boys soon.

 

Local Brewing – In The Family – Brewed with Cannabis

Regan Long of Local Brewing in San Francisco has brewed a beer called In The Family. This beer is unique as it is brewed with Terpenes, which are the skunks wet hop oils that come out of the hops, in this case Cannabis.  Read more about it in this SFEater article below.
https://sf.eater.com/2017/9/15/16310530/cannabis-beer-local-brewing-co-hops-pot-lagunitas

We’ve got it on tap! Come give it a taste.

Saturday BBQ @ The Halford – Santa Maria in Santa Clara

Today we’ve conjured up a mean BBQ – Santa Maria style!
​Smoked Santa Maria Tri-Tip with hella cheesy grits, grilled organic squash, So-Cal Pico de Gallo

We’ll be kicking it off around 1:00pm today.

Organic & Sustainability by Chef Matt

Can you eat a tomato in March? Of course you can…but will it be as amazing an experience as it would be in late August? Of course not. At the Halford where we get our food is just as important as how we prepare and serve it. Living in agriculture rich state like California, we have an unwritten obligation to Mother Nature to only serve the best of what each season has to offer. We literally have a bounty of farms, fisherman, ranchers etc etc, located in our backyards that owned and staffed by people as passionate as we are (see Spade and Plow Organic Farm, Water2table and Brandt Farms to name a few).

Eating an heirloom tomato picked at the peak of its ripeness, cutting into a salmon so fresh it is still in the throes of rigor mortis, smoking a brisket that tastes of the land and of the grass it ate…these are all experiences that shape and change one’s life. Am I waxing poetic? Yes, probably, but I don’t care because as a Chef it’s my duty and challenge to bring these same experiences to your dinner table.

I work closely with all my purveyors, constantly seeking out the best in what they have to offer, always striving to discover something new and exciting. Making a ribeye steak taste good is easy (well relatively speaking) but making something humble like spinach or potatoes really shine, now that takes some skill. As we move into the hottest part of the year, our palettes begin to shift and we crave brighter or vibrant flavors. Heirloom varieties of every kind of fruit and vegetable imaginable are being harvested each day, begging us to come up with some new creative recipe, or in some cases just to be sliced and served as is. So I guess my point is this, can you eat a tomato in March? Yes, but why would you want to? Now if you’ll excuse me, I have to get off this soapbox, cause a new shipment of peaches just came in, and I want to eat one that is still warm from the sun.

Chef Matt

Oaxaca, Mexico inspired – Saturday BBQ @ The Halford

Per Chef Matt’s visit to Oaxaca, Mexico – Here is the special for ya!!!!!

Arnold Palmer Brined Chicken Leg (brined with black tea & lemon)
Whiskey-Fennel Pork Sausage (made with good ole fashioned Jack Daniels)
Black Bean Salad with peppers, corn, cilantro & onions
House-made Cornbread with cheddar cheese & butter
Guacamole in the style of Oaxaca City (more of a light puree)
Suggest beer pairings: Bud Light, Coors, anything that tastes good with lime. Just kidding we don’t carry any of those type beers. However we do have 71 cold, craft beers on tap & 6 wines!
We’ll be serving it up around 1:00!

Saturday BBQ @ The Halford – South of the Border

It’s Saturday again, and you know what that means BBQ TIME at The Halford.  This week we are going South of the Border for our inspiration.  Our Sous Chef the one and only Jose “Tiger” Villegas has made some of the best tasting Chorizo I have personally ever had. This will be featured along with smoked pork spare ribs, Carne Asada marinated with jalapenos, cilantro & garlic and a favorite in the kitchen Joey’s Red Spanish Rice. Spicy, savory, hearty, robust these are just a few adjectives I would use to describe this meal. Get in and get one before we run out.
– Chef Matt

 

 

 

The Buzzed Berkshire Sandwich – Saturday BBQ @ The Halford

What is a sandwich? Studies have shown that it is really nothing more than simple food algebra or B+F+B=S (bread plus filling plus bread). Using this traditional ratio we here at The Halford Present to you:

THE BUZZED BERKSHIRE SANDWICH:
Our take on Aaron Franklin’s Legendary Tipsy Texan, this bad boy of sandwich contains over a half pound of sloooooow smoked  Berkshire pork shoulder, homemade hot links, Joey’s delicious and fiery jalapeno coleslaw and drizzled with our tangy beer spiked BBQ sauce. You might not be able to pick it up, but  you for sure won’t want to set it down.

Saturday BBQ @ The Halford – Low Country BBQ meets Mexico City

Saturday is back and so is our BBQ throw-down. This week we are doing Low Country BBQ meets Mexico City marinade. What could that possibly mean you ask, well let me tell you. We are taking chicken legs and rubbing them down in a fiery concoction of chilies and pineapples. Large tiger prawns are gently cooked in a warm bath of beer, Cajun spices, house made andouille sausage, grilled corn and potatoes. For $20 dollars your senses will be activated, your stomach will be full, your brain will be contented.

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