Walking into The Butchery I was overwhelmed by all the high-end cuts of meat that beautifully laid behind a long glass encasing. I was immediately greeted by friendly staff who were quick to ask if I had any questions. The Butchery is not only a full-service butcher shop but they also offer fun and interesting ingredients. Mike Silvestri, the Assistant General Manager, gave me a tour of the place and was more than helpful at showing me all that The Butchery has to offer.
One of the first things that Mr. Silvestri educated me on was all the varying meat choices. Two of the most popular selling items are the maple bourbon steak tips and the house steak tips. All of the fresh marinated meats are exclusive to The Butchery. If you’re looking for a quick dinner, Mike suggests getting one of the shops pre-seasoned choices of meat and/or veggies, rather than a fresh cut (plus, it saves money).
“In the steak world fat equals flavor.” – Mike Silvestri, The Butchery
The Butchery also offers a huge selection of Boar’s Head products, some of which, would be hard to find elsewhere (i.e. duck confit, La Quercia Guanciale Americana, and duck fat by the pound!) Once you’re finished perusing around the meat case, you’ll come face to face with a plethora of different cheeses – forty to fifty to be exact! The cheeses change seasonally and are brought in from all around the world. If you’re curious about a certain cheese or meat, feel free to ask the staff to try a bit, they offer samples. Additionally, they also offer gluten free, sugar-free and lactose-free options – so there is something for everyone.
Listen up craft beer lovers! This place has one of the most interesting collections I’ve ever come across. Like their cheese selection, the beers change seasonally too. If you’re in the mood for something truly unique, try one of the beers brewed by Propolis. If you’re not a huge craft beer fan, they have plenty of wine options too! Much like the beers, they like to offer unique choices and like keeping to that “boutique-feel”. They even carry local winemakers wines, including some from the “Sommelier for the People”, Michael Jordan.
I highly suggest giving this place a visit, you will not be disappointed, and, coming soon, their third location is set to open at Crystal Cove in November!
Pan Seared “Salmon Creek Farm” Pork Chops From The Butchery
- 1 2-inch-thick-bone-in Salmon Creek Farms pork chop (2 ribs; about 1 1/4 lb.)
- 2 tablespoons grapeseed oil or other high smoke-point oil
- 3 tablespoons butter
- Flaky kosher or sea salt
- Season chop all over with salt.
- Preheat oven to 450°. Set a wire rack inside a rimmed baking sheet. Heat oil over medium-high heat in a large cast-iron or other oven-proof skillets. Cook chop until beginning to brown, three to four minutes. Turn and cook until the second side is beginning to brown, about two minutes. Keep turning chop every two minutes until both sides are deep golden brown, 10-12 minutes total.
- Transfer skillet directly to oven and roast chop, turning every two minutes to prevent it from browning too quickly, until an instant-read thermometer inserted horizontally into center of meat registers 135°, about 14 minutes. Chop will continue to cook during basting and resting.
- Carefully drain fat from skillet and place over medium heat. Add butter, cook until butter is foamy. Carefully tip skillet and, using a large spoon, baste chop repeatedly with butter until butter is brown and smells nutty, two to three minutes.
- Transfer pork chop to wire rack and let rest, turning often to ensure juices are evenly distributed, for 10 minutes. Cut pork from bones, slice and sprinkle with sea salt.
Wine Pairing Suggestion