Posts Tagged ‘Let’s Meat on the Avenue’
Del Ray Vid Vies for Cash Prize
Posted by The Editorial Desk / Wednesday, June 2nd, 2010
(Video: Meredith Bragg)
It’s coming down to the wire in the U.S. Chamber of Commerce’s “I Am Free Enterprise” video contest.
And while nothing is certain till the polls close tonight at 11:59 p.m., Del Ray resident Meredith Bragg remains squarely in the middle of the pack–which means he’s still got a decent shot at pocketing between $20,000 (third place) and $50,000 (first place).
Regardless of whether he walks away with a top prize or not, Bragg deserves–sorry, I had to–bragging rights for cracking the top 5 via an outsider’s perspective. While all the other finalists chose to flog themselves/their livelihoods, Bragg composed, instead, a video valentine to some of his favorite gourmet purveyors–Caboose Cafe, Cheestique and Let’s Meat on the Avenue.
“I love the shops in Del Ray and Old Town and wanted to show how small entrepreneurs make my life and community a little better,” Bragg said of his non-traditional tact, noting, “A true free market it is a symbiotic relationship and helps consumers just as much as it helps businesses.”
Should his shopping montage net him a financial windfall, Bragg plans to celebrate–in true trickle-down fashion.
“I’ll need to throw a party for all the Facebook friends who helped vote for me every day over the past few weeks,” he said. “I’ll likely serve sandwiches.”
–Warren
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
