Dishing Up ® Washington by Jess Thomson

Author:Jess Thomson
Language: eng
Format: mobi
Publisher: Storey Publishing
Published: 2012-06-21T21:00:00+00:00

BLUE VALLEY MEATS

Since the summer of 2011, Kimi and Christopher Galasso have run a tiny butcher shop in Walla Walla called Blue Valley Meats. Their experience working as chefs in kitchens across the country means they function as excellent intermediaries between chefs and meat producers, but it’s the butchery’s old-world feel that makes their shop great. Order a pork roast, and Chris will take the whole loin off the cedar planking in the butcher’s case and plunk it down on the cutting board in front of Plexiglas you can lean right up against — don’t worry, he’s used to people leaning over the glass to show him exactly where they want their meat cut. If you’re not the babysitting type, order and then wander over to their salt counter, where you can measure out housemade herb, onion, and chile salts by the ounce, so you only take home as much as you need that night.

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