Get Dining Out delivered to your inbox every Wednesday Morning.

Red Apron and Stachowski Charcuterie: Washington’s Mobile Butchers
A couple of local chefs traded hot stoves for cool meat lockers and are peddling their creations at farmers markets. By Todd Kliman
Comments () | Published June 9, 2011

Former restaurant chef Jamie Stachowski now makes great charcuterie.

Two former restaurant chefs are running mobile butcher shops. Former Tallula chef Nathan Anda brings Red Apron Butchery to farmers markets in DC’s Dupont Circle (20th St., NW, between Q St. and Massachusetts Ave.) and Penn Quarter (Eighth St., NW, between D and E sts.). He also sells at Planet Wine. Anda turns local meats into bacon pastrami, Italian-style cold cuts, and a marvelously garlicky saucisson. Later this year, he plans to open a USDA-certified headquarters where meat will be butchered and sold as well as a string of smaller butcher shops. Jamie Stachowski of the late Restaurant Kolumbia supplies many top kitchens with Stachowski Brand Charcuterie, but his boldly flavored meats (sausages, cured meats including bresaola and coppa, galantines, and terrines) are available at farmers markets in Alexandria (301 King St.), Falls Church (300 Park Ave.), and DC’s Palisades (48th Pl. and MacArthur Blvd., NW).

See Also:

Butchers & Meat Shops

Where to Buy Bulk Meat Orders

Best Chicken in Washington

Great Food in Washington: Where to Find It

This article appears in the May 2011 issue of The Washingtonian.

Subscribe to Washingtonian
Follow Washingtonian on Twitter

Follow the Best Bites Bloggers on Twitter

More>> Best Bites Blog | Food & Dining | Restaurant Finder


From the Magazine In the Magazine
Subscribe to Washingtonian

Discuss this story

Feel free to leave a comment or ask a question. The Washingtonian reserves the right to remove or edit content once posted.
blog comments powered by Disqus

Posted at 01:11 PM/ET, 06/09/2011 RSS | Print | Permalink | Comments () | Blogs