BG Thought Leader Webinar Series | The Local Butcher Shop

Please register for We Got Your Number | Whole Animal Profit Analysis & Tracking on Aug 31, 2015 10:00 AM PDT at:

https://attendee.gotowebinar.com/register/825692919042306562

Join us as we interview BG Mentor, Monica Rocchino, co-owner of The Local Butcher Shop. Monica & Aaron Rocchino are the husband and wife dynamic duo behind The Local Butcher Shop, a 100% Whole Animal Butcher Shop located in Berkeley, CA. We are inspired by their systems for selling, tracking, costing, pricing and analyzing whole animals as they move through their business; tracking each cut from the butcher block, to further processing, and finally, to the kitchen. Their pricing strategies and dedication to book keeping is a primary key to whole animal success. Monica will be answering questions that will be very helpful to you and your business. Don’t miss out!

After registering, you will receive a confirmation email containing information about joining the webinar.

HACCP Training | Certified BG Member Trevor Morones

Here is a really great opportunity for those of you who are in the industry and need HACCP training and certification. BG Member Trevor Morones is offering a weekend course to be held through GoToTraining.com. The price listed below is for a two day class ( 8hrs/day ). Students will get their printed certificate after completing the course and the classes will be held on Saturday’s/Sunday’s only.

A portion of the tuition is being donated to Blue Lizard Farm to help with their fundraiser. 

Online HACCP Courses Aug 16th – Sept 12th
*Development and Implementation of HACCP Principals
Approved International HACCP Alliance course material will be provided and a  certificate upon completion.
Discounted Rates for the first 20 individuals – $350.00 (includes shipping and handling of course materials & certificate)
Portion of tuition will be donated to Blue Lizard Farm – Hoop House Fundraiser. ( http://bluelizardfarm.com/indiegogo-campaign-project-hoop-house/)

BG Freebie | Go Big or Go Home, Vertical Integration with Anya Fernald

Max Villegas

Max Villegas
Max Villegas is from the ocean-sprayed streets of Encinitas, CA, he believes it is imperative for people to fully understand and respect the lives of the animals who die for our food source. His career in meat started fresh out of high school at Henry’s Marketplace, after Henry’s he worked at Von’s, apprenticing under Matt & Tom whom he highly respected; not only because their life-long cutting experience, but also for the wisdom and care they put into their craft. Max then set out to cut more “specialty” meats, interested in working with high-quality carcasses and uncommon wild game, he found Seaside Market, a local, gourmet market, where his cutting skills were honed with the help of the backwoods’ hunting. Having such enticing meats at hand, Max was introduced to traditional cooking methods showcasing animals like rabbit, bison, grass-fed beef, whole lambs and pigs. Max is now at Tip Top Meats, under German master butcher John Haedrich, 85 and still going strong doing everything and anything that has to be done that day. He is proud to be learning from a master!

Ron Savenor, Savenor's Market, Boston, Whole Animal Butchery, butchers Guild members

Member of the Month

Check out our Butchers Guild Member of the Month, Ronald Savenor of Savenor’s Market, take a look at his profile here.

BG Thought Leader Webinar Series | Anya Fernald

ARCHIVED
Go big or go home | Vertical Integration with Anya Fernald

Butcher’s Guild Members, log into the members only site to view a video of this webinar!

 

Avedanos Meats, whole animal butchery, grilling, patriotic patties

Fun for the Fourth

Here is a fun menu item for July 4th from one of our members, Avedano’s Meats in San Francisco. If you live in the bay area make sure to stop by and pre-order your burger blend patties for this coming weekend. If you spend $25 dollars before July 2nd you could be entered to win a Avedano’s Burger Pack for four – Details below


Fulfill your Fourth of July Hamburger Fantasies at Avedano’s

We know that you want fireworks from your Fourth of July grilling meats, and when we say sparkle, what we mean is juicy. delicious. hamburgers. The kind that make you close your eyes bite after bite and think “Mmmmm, thats a damn good &*#$% burger! Wait, it’s almost gone (frowny face)”

This weekend to celebrate our country’s independence, the butcher block at Avedano’s has crafted three signature burger blends for you and a contest that will make you feel like a real winner. Burger blend patties will be ready for pre-order or in store purchase July 3rd through the weekend. Call ahead to pre-order 415-285-6328

Avedano’s Signature Burger Blends

  • Shitake Mushroom Truffle Shallot Burger
  • Jalapeño Cheddar Cilantro Burger
  • Bacon Burger Blend
Spend $25 dollars at Avedano’s this week and you can be automatically entered to win an Avedano’s Burger Pack for four people. 

Avedano’s Burger Pack #WINNING

Four perfect, delicious hamburger patties of your choice
Four Brioche Hamburger buns
Edmund Fallot Basil Mustard
Sosu Sirachup
Four bags of Route 66 potato chips of your choosing
Four slices of swiss cheese
Lettuce and tomato
2 pounds of house made bacon
Juliet, Bread and Salt Hospitality, butchers guild member,

Josh Lewin

CERTIFIED MEMBER

For Chef Josh Lewin, a career in the kitchen was arguably inevitable.

Boston-bred with an expansive family, he was exposed early on to a variety of different kitchens and cooking styles including Italian, Romanian, and Austrian cuisines. Influenced early on by his paternal grandmother, he saw firsthand how one’s travels – in her case, France, Cuba, Africa, Japan – could inspire once back home.

At just 12 years old, Josh began testing out his own recipes and even developed a menu and business plan for a bed & breakfast for the family home where he shared a bedroom with his younger brother.

While it didn’t pan out, he rarely left the kitchen until, a few years later, he transitioned into a more professional kitchen. Beginning as a dishwasher, he quickly became a valuable member of the team and was promoted to line cook while in the middle of high school. Before long, he had redeveloped the dinner program and was managing full time. On the side, Josh took every opportunity he could to learn about food from around the world, taking lessons from exchange students from Spain, France, and Morocco, among others.

Following high school graduation, Josh landed his first real apprenticeship at a family-run steakhouse in Connecticut, getting exposure to late-century Americanized fine dining staples. He also did some dairy farming and bartending, adding to his growing knowledge base. As his passion grew, so did his commitment to the field, and Josh staged with a number of highly regarded chefs and restaurants, including Charlie Trotter’s, No. 9 Park, Momofuku Noodle Bar, Craig on Main, Clio, and Uni Sashimi Bar.

After completing service with the United States Marine Corps, Josh recommitted himself to a career in restaurants, inspired by the universal tradition and importance food has for all peoples across the globe. Landing back in Boston, he joined Beacon Hill Bistro as sous chef in 2010 and became executive chef just two years later.

During this time, Josh and his partner, Katrina Jazayeri, began independently hosting a series of pop-ups and themed events, allowing them to celebrate their own personal favorite things. Thus, Bread & Salt Hospitality was born, and its great success and warm reception allowed the two to pursue the endeavor full time.

Upon leaving Beacon Hill Bistro to pursue Bread & Salt Hospitality in 2014, Josh took to opportunity to stage twice more, this time with James Beard award-winning Vikram Sunderam at Rasika in Washington, DC. and Dominique Crenn at the two Michelin-star Atelier Crenn.

In September 2014, Bread & Salt took the opportunity to open their first restaurant, the temporary “Bread & Salt at Wink & Nod” in Boston’s South End, ensuring the successful launch of an innovative program that now serves as a rotating culinary incubator program for local chefs & pop-ups. For seven months, Josh and his team oversaw the entire menu and kitchen while developing the concept for his own brick & mortar and a new pop up concept, Gitana, celebrating the Spanish cuisine he fell in love with traveling in Barcelona and Sevilla.

Slated to open this summer, the 30 year old chef will introduce Juliet, the first freestanding entity under Bread & Salt Hospitality, to his Somerville, MA neighbors.

Member of The Month

Check out our Butchers Guild Member of the Month, Analiesa Gosnell of Clove and Hoof in Oakland, CA. Take a look at her profile here.

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