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On a perfect late summer Saturday night in the beautiful moonlit garden of Roberta’s restaurant in Bushwick, Heritage Radio Network (HRN) hosted a bacchanalian celebration of good food and drinking with partners, friends, and good food lovers. It was a memorable evening that brought the good food community together to have some fun with great food, drink, and music and to make new connections and friends.

Patrick Martins, the host of the party and on the left in the photo, tended to his guests with abundant generosity, passing around platters (like the blurry one in photo) of succulent meat and other selections hot off the grill. In case you don’t know him, Patrick Martins founded HRN and Heritage Foods USA and is a seasoned east coast meatsman and a force for good within the food world. He also hosts Main Course on his HRN with Katy Keiffer where they examine issues from the interconnected worlds of agriculture, cuisine, and sustainability.

SixPoint Craft ale poured their craft ale and mix master Dave Arnold and his crew delighted foodies with a sweet concoction of Maker’s Mark, lemon, and other ingredients in a process that involves a centrifuge spinning 4000 RPM. Meats and fish were provided by Heritage Foods USA producers, which are leaders in natural raised food and that you can learn about and buy from in their online catalog. They included delicious smoked white fish, blue fish, and salmon served on crackers from Acme Smoked Fish (NY), tender beef from Hearst Ranch (CA) and Leaping Waters Farm (VA), flavorful poultry from Good Shepherd Ranch (KS), sublime sausages from Paradise Locker Meats (MO), melt in your mouth prosciutto from S. Wallace Edwards & Sons (VA), and pork shoulder from Craig Good (KS).

So if you missed the party, the good news is you can get these truly good and delicious food products from www.HeritageFoodsUSA.com and throw your own party. Patrick formed Heritage Foods USA in 2001 as the sales and marketing arm for Slow Food USA, a non-profit organization he also founded that is dedicated to celebrating regional cuisines and products. The Heritage Turkey Project, which doubled the population of heritage turkeys in the United States and upgraded the Bourbon Red turkey from "rare" to "watch" status on conservation lists, was Heritage Foods USA's first foray into saving American food traditions. Heritage Foods USA processes 150 genetically sound, antibiotic free and pasture raised pigs each and every week, come rain or shine, from 20 farmers that hail from the Midwest and Virginia.