April 1, 2016 |
The humble sausage is truly inspired. Traditionally cobbled together from leftover bits of ground pork and spices and stuffed into a casing from equally modest beginnings, sausages are peasant fare and hearty feasting all in one. Sausage-making, with its use of all things tail to snout, appeals to the parsimonious as well as to the creative butcher intent on honoring the whole animal without waste. But sausage is made of much more than pork these days; butchers are stuffing casings with not only mainstream chicken and turkey, but also lamb, veal, and even salmon, in combinations that keep up with current flavor trends, things like Buffalo chicken and lamb tandoori mango.
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.
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.
September 13, 2014 |
Philadelphia police are investigating an incident of anti-Semitic vandalism in which swastikas were painted on the outside of a butcher store in Northeast Philadelphia. The owner of Simon's Kosher, on the 6900 block of Bustleton Avenue, discovered several swastikas painted on the outside of the store around 8:22 a.m. Thursday, police said. The symbols were painted in red on the storefront and on the rear of the building, police said. Detectives are investigating. Police said no similar incidents had been reported in the area recently.
January 2, 2014 |
The crystal ball for the 2014 Philadelphia-area restaurant scene shows assorted bright spots: a Jose Garces restaurant where he himself will cook, a Marc Vetri project at the Navy Yard, George Sabatino's solo debut in Rittenhouse, a Mexican restaurant in Rittenhouse, a few brewpubs, a restaurant within a butcher shop, two vegan bars, a locavore-themed bar-restaurant for Washington Square West, and Spike Mendelsohn's Good Stuff Eatery . ...
August 14, 2013 |
Thomas D. Buono began to learn butchering before he could reach over the counter. "When he was 4 years old, he would stand on a box" at his father's butcher shop near 10th and Wolf Streets in South Philadelphia, his wife, Joan, said. Mr. Buono's father would give him scraps and the child "would cut meat for the customers who wanted it for a dog or a cat. " "You didn't have cat food like they have today," she said. On Friday, Aug. 9, Mr. Buono, 81, of Cherry Hill, co-owner of Buono's Restaurant in Sea Isle City, N.J., from 1978 to 1997, died of heart failure at Virtua Marlton medical center.
May 24, 2013
WITH ALL the concern these days over where our food comes from, relationships between chefs and farmers, long limited to brisk phone calls and backdoor deliveries, have taken on a new air of transparency. It's commonplace to find growers and purveyors name-dropped on Philly restaurant menus, and many city dwellers know their producers by face and name thanks to meet-greet-and-eats, such as weekly farmers markets. Locally, few places present the chance to see this one-to-one realized better than Honey Brook's Wyebrook Farm, which former bond trader Dean Carlson acquired in 2010.
March 7, 2012 |
FOR ISABELLE CELLINI, her work in the gift shop of the Shrine of St. Rita of Cascia was more than just selling things. It was a kind of ministry. "People would have really heartbreaking stories to tell," said the Rev. Joseph Genito, pastor of St. Rita's, in South Philadelphia. "They would be ready to talk to her. For her, it was a way to share the values of St. Rita, a reconciler, a healer, a peacemaker. " Besides her compassionate desire to help people, Isabelle was a crackerjack sales person.
January 19, 2012 |
OLD-SCHOOL is always in session at G&M Market in Glendora, a South Jersey town not far from the Deptford Mall. Master butcher and raconteur Hank Mariotti just celebrated 55 years at the family-run business, an old-fashioned butcher shop and deli that still makes homemade sausage and grinds and cuts meat to order. For customers with no time to cook, beef and pork are roasted fresh daily for sandwiches, and the hoagies and sandwiches are some of the best around. As he approaches his 80th birthday, Mariotti, who co-owns the business with his son Gary, still works seven days a week.
January 19, 2012
WORKING WITH a savvy butcher has its advantages. "At a supermarket, you get what you get," said chef Derek Davis, owner of Derek's in Manayunk. Davis owned a boutique butcher shop, Main Line Prime, before the economy tanked. "If you want your steaks cut thick, your chicken boned, your roast tied, the butcher can do. It's all about the service. " Here's what a good butcher can do for you: 1. Save you money. That's right. While you may pay more per pound for some cuts, you'll be surprised at how competitive most butcher-shop prices are. And a good butcher can save you money by steering you toward cheaper cuts.