Mr. Meat

Posted by Warren Rojas / Wednesday, July 27th, 2011

(Image: The History Channel)

Reclusive rillette maker Jamie Stachowski is ready for his close up, and he’s bringing all things animal flesh along for the eye-popping ride tonight with Meat America.

The two hour episode (airing from 9-11 p.m. on the History Channel) appears to follow the now familiar food doc/travelogue format, with Stachowski bouncing around the U.S. gathering odd bits of our culinary history for every bite of mixed protein he wolfs down.

A show teaser places Stachowshi in Chi-town, The Pelican State and Cali during this initial installment; Stachowski apparently didn’t find much worth filming in our collective backyard–”There’s no TV talent here,” he joked–but did give a shout out to local farmers market standby Mark Toigo of Toigo Orchards.

“It’s pretty simple: Jamie goin [sic] around meeting people, talking meat, havin [sic] fun wit it, and giving a bit of, duh, history … you know, the Jamie show,” was the way Stachowski encapsulated what we should expect to see on the screen tonight.

Here’s the official show description:

Can’t watch live/DVR Stachowksi’s star turn? Operators are standing by to rush the feature length DVD right to your door.

–Warren

Bring on the Butcher Shops

Posted by The Editorial Desk / Friday, March 13th, 2009

Would that prime cuts of beefs and charcuterie could save our flagging economy.

(Photo: Laurent Jung)

Because this area boasts a slew of custom meat purveyors par excellence.

Tallula/EatBar ex-toque Nathan Anda left the Arlington gastrohub last summer to develop his own charcuterie concept, which has since evolved into the Red Apron Butchery. Though he’s still scouting final locations for the shop–something Anda hopes is “weeks, not months away”–Anda already envisions a full-service facility replete with homemade sauces, gourmet foodstuffs and exotic proteins.

“It’ll be an experience, going in there,” Anda insists. He plans to specialize in “stuff that isn’t available everywhere,” tossing out pig ear terrines, cured lamb bellies, handmade lardo and trotters as potential impulse buys.

In the meantime, Anda’s current catalog (cured meats, homemade hot dogs) will be available for retail purchase at Planet Wine and officially debuts in Buzz‘s panini line. Anda is also firming up his relationships with various local farmers markets, estimating that he’ll make the rounds to the weekly Ballston, Penn Quarter and possibly one other open-air showplace beginning early next month.

Anda is also talking with fellow Neighborhood Restaurant Group chefs Anthony Chittum (Vermilion) and Frank Morales (Rustico) about weaving some of his wares into their menus.

“Hopefully, in the coming months, he’ll be using my pepperoni,” Anda said of the spicy sausage he’s developed for Morales’ gourmet pies. He also plans to make his products readily available to incoming Tallula chef Barry Koslow–though he suspects the charcuterie-savvy Koslow will not want for jaw-dropping snackables.

“With Barry coming in, it’s [Tallula] going to be awesome,” Anda predicts.

Meanwhile, Robert Wiedmaier’s new gourmet shop, The Butcher’s Block should be up and running shortly. Chef Chris Watson will oversee a gourmet retailer (along with the fledgling BRABO/BRABO Tasting Room) poised to offer fresh breads, wild game and a bevy of Belgian beers.

Down the road in Del Ray, Aussie butcher Stephen Gatward has developed a loyal following at Let’s Meat on the Avenue by serving up hard-to-find items (kangaroo meat, anyone?) as well as neighborhood necessities (smoked dog bones).

For those who enjoy a a dash of intrigue with their entrails, the mercurial Jamie Stachowski continues to peddle his cured goodies in the darnedest places (next delivery: tomorrow at noon).

And I would be terribly remiss if I didn’t give a nod to the gourmet links that spring from the mind of improbable sausage baron, Stanley Feder.

We’ve never had it so good.

–Warren Rojas