Check out this article published in the Charleston City Paper about WBC Team Member, Craig Deihl.
- Craig Deihl will join a team of six to compete in Ireland in March
“It’s been three months since Cypress and Artisan Meat Share closed, but it looks like executive chef Craig Deihl has been using the down time to sharpen his knives. Deihl has announced he’s joined team Butchers of America to represent the U.S. at the Olympics of butchery, the World Butchers Challenge in Belfast, Ireland.
March 20-22, 2018 at the Titanic Exhibition Centre in Belfast, Deihl and five other master U.S. butchers will face off against 250 butchers from around the world. According to a press release, in addition to Deihl, the Butchers of America — organized by the Butchers Guild — include Paul Carras of Taylor’s Market (Sacramento), John Fink of The Whole Beast (San Francisco), James Beard Nominee & Award Winning Charcutier, Lothar Erbe of Lothar’s Sausages (Virginia), and Bryan Butler of Salt & Time (Austin) who was recently named the Texas Beef Council’s Best Butcher in Texas.
“Our team represents several different regions of The United States and we are excited to bring each unique perspective to the table. Danny Johnson and his crew at Taylor’s Market won the Flying Knives Beef competition at Eat Real, they have over 40 years of combined experience in the retail space. Bryan Butler is winner of The Best Butcher in Texas competition and his butcher shop, Salt & Time, produces stunning, delicious products,” says Tia Harrison Holmes of the Butchers Guild. “Lothar Erbe is formally apprenticed and trained in butchery and sausage making and has a huge following in his local market. Craig Deihl is an award-winning charcuterie maker and James Beard nominated chef. He makes by far, the best charcuterie I have ever tasted in the United States. John Fink is passionate about open-fire cooking and each and every one of our team members is an advocate for local meat and artisan quality products. Needless to say, Team USA is going to bring something new and exciting to the table.”
“If they win and beat reigning champs, France, they get world bragging rights,” says Deihl’s wife Colleen.
In order to get them to the competition, however, some fundraising is in order. On Oct. 14, Goat Island Gatherings presents Meat on Goat, a benefit to send the meat masters overseas.
The fundraiser will be held from 2 p.m.–6 p.m. on Goat Island where guests will eat meat centric plates crafted by Deihl who will cook with teammates Erbe and Fink. The ticket price includes live music by local favorites Minimum Wage, beer, wine, and Isle of Palms Marina parking included. Boat shuttles to and from the event will be provided by Barrier Island Eco Tours from the Isle of Palms Marina and all proceeds will be donated to the gofundme.com Butchers ofAmerica Team USA|WBC page.
Visit eventbrite.com to purchase tickets.”