Image from a painting at the Butcher on Whitlock: used with permission of owner
[This is the latest installment of “Cobb Cuisine, Culture and Community” by Brian Benefield]
I heard a recent podcast that said one of the most impressive things you can do for your significant other on Valentine’s Day (or any day) is to cook for them. Many folks will go out to a fancy dinner on this marketing extravaganza of a Hallmark holiday, but I will be cooking at home with high-caliber ingredients from The Butcher on Whitlock.
Owned by Scott Grieve, who has an extensive culinary pedigree that began in his teen years as a dishwasher in restaurant kitchens and evolved into a profession. He attended the prestigious New England Culinary Institute and has traveled the world sharpening his knives and skills at locales such as New York City, Napa Valley, and even Hong Kong. When he’s not working in the shop, he loves to travel and experience different cultures through their food.
Every time I enter their shop, I feel like a big kid in a culinary candy store because they have so many things to choose from. Of course, they have many choices of prime beef, from massive bone-in tomahawk ribeyes to fork-tender filet mignon and a cut that they turned us on to, teres major. This smaller size of beef is plenty for two people and has the texture and flavor of a filet. My wife loves the tender, buttery textured salmon from the icy waters of Norway. We bought and prepared their softball-sized crabcakes and steak for this past Christmas dinner, and my Mom was impressed at how full of lump crabmeat they were.
I have my go-to list of things I get every time, such as the half chickens seasoned/marinated and vacuum-packed so the flavors dance on your tongue. They offer a vast selection of pre-made entrees, soups, mac n cheese, and one of my favorites is the veggie chili made by a friend who works there, David Brooks. It has a spicy zing with all the beans,…
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