VENU #28 FALL 2015

Page 45

placing product demands on the mega stores. Today just about every major grocery outlet carries organic, as well as locally sourced food

Fleisher’s Craft Butchery

items in addition to standard goods. Having a choice in what and how

there’s no comparison to a freshly butchered by hand, bone-in pork

we eat matters. It’s the world we live in now.

chop, as opposed to a cellophane wrapped piece of meat that’s been

sitting in the refrigerator case for who knows how long.”

Due to this new found epiphany consumers are getting back to

basics. Real food, responsibly sourced, and properly stored, prepared

and presented. As simple as a cheese shop, or as exotic as a spice

food and owning a business, studied the craft of butchery with Fleisher’s

market, specialty markets are not only part of our food vernacular, they

Organic and Grass Fed Meats in Kingston, NY, learning about nose-

are a form of recreation and one of the most sought after food destina-

to-tail butchery. In 2012 Ryan opened Saugatuck Craft Butchery in

tions besides restaurants, both where we live and travel to. People are

Westport, CT, a neighborhood butcher shop steadfast in their mission

once again finding the joy in food.

to provide local, grain and grass fed, all natural, humanely-raised meat.

Ryan, a former finance guy, who instead followed his passion for

This year, Craft teamed up with its mentor, forming Fleisher’s Craft During a recent gathering of likeminded specialty food market owners

Butchery, which recently opened a new shop on a wonderfully delicious

in Greenwich, Connecticut, the passion for their niche food seg-

street among their fellow specialty food markets in Greenwich.

ment was equally as palpable as their devotion to a responsible

Fleisher’s Craft Butchery features beef, poultry, pork, lamb, sau-

food system. Many came from non-food related fields, trading their

sages and grinds, in addition to meat stocks, prepared foods and

MetroCard in for a pick-up truck.

cooking essentials. Their educational series includes; Butchering 101;

Owners of the Fairfield and Greenwich Cheese Company,

Sausage Making; Knife Skills & Poultry featuring Victorinox; and Grilling.

Laura Downey, a former retail buyer with William Sonoma and her

Much of the butchery is clearly on display, adding to the experience

partner Chris Palumbo, a chef by trade, quite simply met at a party

and illustrating the team’s dedication to the craft.

and a conversation ensued about the need for a real cheese shop

“Education is key, “says Ryan, “knowing where your food is com-

in the area.

ing from and how it is handled is important. As with most specialty

“Even with our combined strengths, there was a huge learning

shops who are doing it right, we are in control of what we pass on to

curve,” says Laura, “We knew that in order to do it right we would need

our customers. And while there’s no doubt that we should be eating

to immerse ourselves within the cheese world and become experts in

less meat in general, for both health and sustainability reasons, let’s

our field. Having the customer trust us and our products is essential in

at least eat the best meat possible for the sake of both.”

maintaining, as well as growing our customer base.”

Both Laura and Chris are certified by the American Cheese Society

Certified Cheese Professionals (ACS CCP), a certification that only a few hundred people have nationwide. Their customers reap the rewards of the duo’s travels to dairy farms around the world and the relationships they have with the artisans, which enables them to fill their shop with the best cheese and accoutrements possible. Monthly

Did you know that only about 50% of a cow gets consumed, while 90% of a pig can be eaten in one form or another?

cheese classes are intimate and decadent affairs covering everything

Next door to both the butcher and the cheese shop is Fjord Fish

from basic cheese making principals and tastings, to pairing cheese

Market, an oasis for fresh fish, prepared seafood dishes, sushi, and

with wine, beer and cider.

specialty products to accompany your fish selections. Owner Jim

“Our job and our joy is taking the guess work out of the equa-

Thistle is a former corporate guy who saw a business opportunity in

tion for our customers. We have them sample and explore the

an existing local fish market which was ready to be taken to the next

cheese world along with us, “says Chris, “And while we know we

level. The original market in Greenwich opened in 1990 and has

can’t compete with large chain store cheese counters price wise,

since opened locations throughout Fairfield County, CT. In keeping

we’re confident in the quality of our cheese (cut to order from large

with today’s sustainable food practices, Fjord puts an emphasis on

wheels) and the overall experience we provide.”

traceability in sourcing and only purchases whole fish, cutting every

piece by hand.

“You can’t beat that,” says Ryan Fibiger, Owner and Head Butcher

of the neighboring butcher shop, Fleisher’s Craft Butchery, “Just as

“From where the fish was caught, if it’s farm raised or wild, our

transparency in what we’re providing to our customers is a key element CONTEMPORARY CULTURE//MAGAZINE


Turn static files into dynamic content formats.

Create a flipbook
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.