March 14, 2016 |
In the language of its business, Rastelli Foods Group's evolution is akin to going from ground chuck to kobe strip steaks, from bacon to Iberico ham. Rastelli's is a 40-year story of improvisation and capitalizing on opportunity - and proof that foreign trade is accessible even to a couple of New Jersey brothers who reached adulthood without ever having been on an airplane. What began as a butcher shop in Deptford in 1976, founded by an 18-year-old who needed to quickly find a means to support his wife and a child on the way, is now an international conglomerate of 825 employees and more than $500 million in annual revenue.
November 26, 2015 |
In the great burger discussion, the emphasis lately usually focuses on designer meat, whether it's from a famous butcher, a special grind technique, or an exotic added fat. Kensington Quarters, which grinds its grass-fed, fat-forward beef daily from the whole cow that's cut up weekly at the in-house butcher shop, certainly has a special beef to tout, with a mineral richness that is beefy at its amplified best. But what chef Damon Menapace also understands that many cooks don't is that a truly special burger requires great packaging, too. So when KQ finally conceded recently to add a burger, both as a more affordable overture to its Fishtown neighbors and a signature move for its new lunch menu, he went about baking the ideal bun. This "pain au lait" (milk-based bread)
September 25, 2015 |
AT KENSINGTON Quarters, it's never too early to start talking product. It's the first thing Heather Thomason and Damon Menapace address when they show up in the morning - after coffee, obviously. In many ways, they're no different from any other pair of well-caffeinated co-workers, but the manner of their on-the-job relationship is distinct. Thomason, a butcher, heads up the team milling about the meat-stuffed refrigerator case situated at the very front of the Fishtown restaurant, bar and meat shop, which opened last fall.
September 6, 2015 |
BRIGANTINE, N.J. - It can be hard out there for a lifeguard. So when someone like Rich "Rich the Butcher" Hill shows up at the Jetty, fires up the Weber, and starts passing up bacon burgers to the Beach Patrol members on the lifeguard stand - and we're talking custom burgers where the bacon is blended into the mix - legendary status is immediately bestowed. Rich the Butcher, 56-year-old owner of the Colonial Village Meat Market in West Chester, has very much earned most-honored-shoobie status at the Jetty, a drive-on south-end beach in Brigantine.
May 28, 2015 |
Tiffany Labhen unfurls a bolt of ivory satin on her work table, carefully smooths the pattern over the fabric, and starts measuring. She's trying to determine how wide she should make her trumpet skirt's seam allowance - an important detail of a well-made garment, because without this extra room, future alterations are all but impossible. "I'm learning everything that goes into an evening gown," said Labhen, a 26-year-old customer-service rep by day and creator of formfitting women's wear line TieNel Fashion by night.
April 23, 2015 |
Six years ago, a 21-year-old Gettysburg College senior named Kevin Schaeffer, from outside Reading, spent the evening with Amy Butcher, a close friend and fellow senior from Telford, Bucks County. They drank at a bar, and talked about their impending graduation and what would come next. He walked her back to her apartment. Then, he went home and stabbed his ex-girlfriend, 19-year-old Emily Silverstein, 27 times. Now, Butcher, 28, an assistant professor of English at Ohio Wesleyan University, has written a memoir, Visiting Hours (Blue Rider Press)
April 3, 2015 |
The Philadelphia Montessori Charter School is housed in a former city rec center on the corner of Island and Saybrook Avenues in Southwest Philadelphia. The grand, weathered old brick building has been retrofitted into a thriving elementary school for about 170 children, mostly from the neighborhood. The kindergarten classroom there, equipped with nothing but a sink and a convection microwave oven, serves as a teaching kitchen for after-school cooking classes twice a week. The sixth graders squeeze into chairs meant for children half their age, prepping and measuring ingredients at the tiny classroom table to prepare easy, healthy dinners from the My Daughter's Kitchen cooking program.
January 10, 2015 |
Frederick Messerschmitt, 90, of Gloucester City, a former Philadelphia butcher and South Jersey motorcycle club president, died Monday, Jan. 5, at home. Mr. Messerschmitt grew up on a cattle ranch in Nevada, was home-schooled, and ran away to join the Army when he was 17. He was in the second wave of the Normandy invasion on D-Day, but he was never certain whether he landed on Omaha Beach or Utah Beach because "there was a lot of confusion and miscommunication," son Karl said.
December 8, 2014 |
In 2011, Heather Thomason was living in Brooklyn, N.Y., working in graphic design and spending her off-hours at farmers' markets and food co-ops to fuel her cooking habit. "People asked me did I wish that I worked in food, because I was always talking about food and always cooking," she says. Now - three years and one radical career change later - she's a butcher and manager at Kensington Quarters, the new restaurant, bar, and butcher shop in Fishtown that specializes in carving up whole animals sustainably raised on local farms.
November 6, 2014 |
Bar/restaurant plus butcher Across the street from the artisan work at the new La Colombe Torrefaction flagship in Fishtown, restaurateur Michael Pasquarello and butcher Bryan Mayer are behind the new Kensington Quarters (1310 Frankford Ave., 267-314-5086). It's a bar/restaurant with a butcher counter and classroom built in. Mayer, one of the godfathers of a new generation of butchers, ran the show at Fleisher's Grass-Fed & Organic Meats in New York. A chance meeting with Pasquarello - who with his wife, Jeniphur, owns Cafe Lift, Prohibition Taproom, and Bufad - sent him, his wife and daughter to Philadelphia.