Monument Lane is a West Village tavern serving seasonal American food featuring ingredients from regional farmers and growers who promote sustainable practices. The menu changes weekly, reflecting the restaurant’s commitment to showcasing the local harvest.
Jon Emanuel, Project Angel Heart
Jon Emanuel is the Executive Chef at Project Angel Heart in Denver, Colorado; a non-profit providing free, nutritious meals to those living with life-threatening illnesses. He is also a chef instructor at the Metropolitan State College of Denver, as well as the founder of the Denver Adventurous Eaters Club. Jon’s interest in butchery started while working in challenging environments– including Executive Chef stints in remote Alaska and South Pole Station, Antarctica—where whole animal or primal fabrication was a necessary skill. Over the years Jon has acquired a deeper knowledge and appreciation of charcuterie, sustainable meat practices and whole-beast cuisine; and tries whenever possible to include these skills in his current work. Jon is also a graduate of the very first session of the Rocky Mountain Institute of Meat’s Butchery Certification Program.
Tony Incontro, Del Dotto Winery
Tony is the Salumist and Sous Chef at Del Dotto Winery, a family-owned winery which focuses on small production, premium wines. He has worked in many other indisputably fine establishments, including Perbacco & Barbacco, Martini House and Omaha Country Club.Tony’s love affair with salumi started at age 8 when he would help his nonno from Calabria break pork and make salame in the garage during the winter. He is a “chef gone curer/salumist.” Primarily using Mangalitsa hogs and helping to preserve and promote this noble breed has become a vital “ingredient” in his work. Keep an eye out for Incontro Salumi in the bay area!
Chris Fuller, a.k.a Meat Chris, Fuller Consulting, LLC
Chris brings a unique ability to connect farmers and producers with consumers and the restaurant industry. He holds an AA from Johnson and Wales U. in Culinary Arts and a BS in Anthropology from Fort Lewis College in Durango, CO. His first involvement in meat processing began by working his way up to become Plant Manager at Sunnyside Meats in Durango, CO. In January of 2012, Chris successfully completed designing, opening and operating a federally inspected plant, Alleghany Meats, in Highland County, VA. He enjoyed the challenge of directing the final touches on the building, and then filling it with equipment, employees, HACCP plans, and finally meat. Now, Chris keeps his hands full running Fuller Consulting, LLC, a Los Angeles based firm that works with clients on everything from plant design, to mobile units, to retail shops, to HACCP plans. In addition to his consulting work, Chris is also the Center of the Plate Specialist for US Foods in Carona, CA.
Ron Savenor, Savenor’s Market
Ron Savenor grew up immersed in his family’s business. From cleaning to stocking, cashiering to butchering, he has experienced every role that, together, has maintained Savenor’s reputation as “The Best on the Block” for decades. Ron took over as Savenor’s owner and master butcher. Under his leadership, Savenor’s has experienced substantial growth, including the opening of a second retail location, expanded delivery and an increased wholesale operation. He also spearheaded bringing in local and sustainable meats that are now a staple in the retail and wholesale operations
Andy and Sarah Harper left their corporate jobs to start a whole animal butcher shop in Vacaville, CA. More to come as the business gets closer to opening its doors in late 2014!
Christian Caiazzo, Osteria Stellina
Executive Chef and owner of Osteria Stellina in Point Reyes Station, Ca., Caiazzo is renowned for his locally-sourced Italian food. From sous chef at Wolfgang Puck’s Postrio in San Francisco to Executive Chef at San Francisco’s TwentyFour, a fine dining restaurant at San Francisco’s PacBell Park. After moving to Point Reyes Station, he worked at Cowgirl Creamery and opened Toby’s Coffee Bar. He continues to run Toby’s and offers a famed grilled cheese sandwich at the Point Reyes farmers market.
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Eric La Brecque
Principal, Applied Storytelling
Eric La Brecque is the principal of Applied Storytelling, a brand strategy firm headquartered in Oakland, California. Over the past 20 years, he and his teams have used a distinctive approach to brand-building that applies narrative technique to develop corporate and product brands and naming systems for dozens of organizations ranging from startups to Fortune 500® companies.
In addition to developing tools and methods that many organizations and firms have adopted as their standard, Eric has also worked to make the benefits of brand storytelling accessible to small businesses, creative entrepreneurs, and local communities. He works with the understanding that the marketplace remains a lively, surprising and arrestingly human place to be, no matter how fragmented or mediated it might sometimes become.