• 134 Main St. Los Altos, CA 94022
  • +1 (650) 860-6060

Morsey’s Farmhouse in Los Altos is the first restaurant in America focused on cooking with water buffalo-based products.

Morsey’s Farmhouse is all about the buffalo. And lest you think we’re talking American bison here, let’s set the record straight up front. The unique new Los Altos eatery is a result of one family’s obsession with the water buffalo, a huge and hugely important livestock animal in many parts of the world, especially Africa and Southeast Asia.

Water buffalo can produce milk for upwards of 22 years, while dairy cows are pretty much finished producing after 5. They can also thrive where other cattle would starve, making them prized possessions in India, Vietnam and parts of Africa. A water buffalo cow can also produce 20 to 25 calves over her lifetime. (Photo courtesy of Morsey’s Farmhouse)

Yulia Morsey and her husband, Kal, hail from Egypt, where water buffalo are very common. Some years back, the couple had become so enamored with both the flavor and health benefits of water buffalo-based dairy products that they created the first large-scale water buffalo dairy herd in the United States. Beginning with 7 pregnant cows in 2013, there are now 400 of these animals at their farm in Wilton, California (just outside Sacramento). Logically enough, this eventually led to them opening Morsey’s Farmhouse Restaurant in Los Altos, where the couple, along with Executive Chef Tim Uttaro, essentially built their entire menu around the milk from these docile beasts.

Their animals (which can live for 30 years or more) produce an abundance of milk conducive to the variety of delicious foodstuffs—including cream, butter, ricotta, burrata and ghee — featured at their Peninsula restaurant, which is likely the only eatery in America anchored largely off of water buffalo-based products.

Specialties at Morsey’s include the Bolognese di Bufalo (which pairs cavatelli with buffalo ricotta and basil) and their beautifully executed pan-roasted salmon. Of course, the must-have all-star of the menu is a wonderful, creamy rich burrata cheese, served with tomato jam, balsamic, Maldon salt and olive oil.

Clockwise from top: Bolognese di Buffalo; Guests dine at the Morsey’s Farmhouse; Bolognese di Buffalo; a freshly plated Buffalo Burger and New Zealand Salmon. (Photo by Natalia Nazarova)

Click the Link Below to read the full article:

 

https://thesixfifty.com/silicon-valleys-most-interesting-new-restaurant-has-a-staff-of-400-water-buffalo-db35e1c6a6a3

 

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