Carnivorous Celebrations
Learn ‘the anatomy of thrift’ with a butchering demo and a tasty pig-centric meal.
Posted by: Allecia Vermillion on Nov 08, 2011 at 03:00PM
Josh Henderson, he of the ever-expanding Skillet empire has another butchery event in the works with Vashon Island’s Farmstead Meatsmith.
On November 20, Farmstead butcher Brandon Sheard will be breaking down half a pig on a makeshift stage before a (presumably rapt) audience at new Ballard brewery Hilliard’s. The gathering also doubles as a release party for the first in a series of educational webisodes Farmstead is putting together, with funding help from a previous Skillet event.
The first webisode On the Anatomy of Thrift puts lesser known pig parts to economical and delicious use. Attendees will wash all this newfound butchery knowledge down with copious amounts of Hilliard’s beer.
Meanwhile, Henderson and crew will be laboring over a grill, cooking up the other half of said pig as part of a six-course Skillet dinner. The event runs from 5 to 9; tickets are $75 and you can find them here.
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Carnivorous Celebrations
Farmstead Meatsmith breaks down the beasts, Joshua Henderson and friends cook them, you pay $75. Everybody wins. Except for one little lamb…and perhaps a pig.
Posted by: Jessica Voelker on Aug 01, 2011 at 09:02AM
Don’t you love old creepy paintings? Here’s one that features butchers.
Photo: ibiblio.com
When it comes to the Seattle food scene, everything seems to be happening on Vashon Island.
Including this: Skillet Street Food is hosting a benefit this Sunday, August 7 to help out Farmstead Meatsmith, a Vashon-based artisanal butchery that also offers classes on breaking down the beasts.
The meat-carving couple behind Farmstead is trying to raise $10,000 to produce a series of instructional webisodes. They’re currently at $8,787, and Skillet’s Joshua Henderson wants to push them over the edge with Sunday’s event on Vashon. It will go from noon to 8pm. Butchers Brandon and Lauren Sheard will demo butchering techniques, breaking down a couple of creatures—“most likely a lamb and perhaps a pig”—per Skillet’s press release. Then Henderson and friends will cook up something wonderful with the meat. Wine and lawn games are promised. The suggested donation is $75.
If you want to go or want more details (a location might help), email farmsteadmeatsmith@gmail.com. Update: Location is Island Meadow Farm:
10301 SW Cemetery Road, Vashon.
Speaking of Skillet, I jogged by the diner on Sunday and bumped right into a wall of sidewalk loiterers awaiting the opportunity to brunch there. The restaurant has a new make-your-own-mimosa deal where customers are tossed a bottle of prosecco and a quart of orange juice, charged $19, and invited to go to town. That place will be the death of all of us, I tell you.
Check out this Wes Anderson-ish film about the Sheards and Farmstead Meatsmith:
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The butcher shop and lunch counter will continue to operate at its West Seattle location.
Posted by: Jessica Voelker on Jul 02, 2010 at 01:44PM
The Swinery, now with 100 percent less Claycamp.
Well, folks, never a dull day in Gabetown. Gabriel Claycamp, the former Culinary Communion chef, has left the second iteration of his butcher shop, the Swinery. Claycamp, who was backed by an investor/partner he claims is more than 300 thousand dollars invested in the business, says he wasn’t being paid for his work at the West Seattle chop shop. Claycamp says he plans to seek employment as a cook or, if possible, a chef. He says he’s had teaching offers as well.
I spoke with a source at the Swinery who asked not to be named but told me that the West Seattle butcher shop had no plans to close and that the three remaining employees are staying put. “Same hours, same everything,” said the source, adding, “it’s a good change, a step in the right direction.”
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Dining-World Drama
The new local chain of neighborhood butcher shops announces a fourth location.
Posted by: Jessica Voelker on Mar 30, 2010 at 03:08PM
I recently learned that Bill the Butcher, the local chain of artisan butcheries that has fast set up shop in Woodinville, Laurelhurst, and Redmond, will open a fourth location. The new store will be in Madison Valley, between City People’s and Cafe Flora, according to CEO J’Amy Owens.
If you haven’t been to BtB yet, prepare yourself. You are in for some beautiful grassfed meats and housemade sausages. Each location caters to the neighborhood it serves, and if you ask for it (you want goat? you want goose?) they’ll find out how to get it for you. Stores are staffed by a head butcher with a culinary background, and, in addition to meats, stock local sundries like scavenger chicken eggs, Boat Street Pickles, and milk and cream from Golden Glen creamery.
Bill the Butcher part IV is scheduled to open in April.
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