After years of running our catering company out of the back of trucks and borrowed time in commercial kitchens, buying whole animals direct from farmers was routine practice. In August 2011 we expanded our vision of whole animal utilization, support of local farms, and exceptional food production by opening The Meat Market.
Our latest project is a brand new restaurant called Camp Fire. The café at The Meat Market had outgrown its digs, and after being proclaimed The Best Hamburger in America we knew it was time to expand. The restaurant marries the goodness of our butcher shop with the menu development, and ethos of our catering company, Fire Roasted.
Camp Fire is about crafting simple, delicious food from seasonal and sustainable local ingredients in a casual setting.
The Meat Market is our scaffolding: it is the place that supports our ambitious ideals for sustainability, health (personal & planetary), and excellence. The Meat Market is our work-horse; the place of action- where food is made, recipes tested, and charcuterie cured. The Meat Market is a meeting place for farmers and friends; it is the place betrothed couples taste the dishes we will serve at their wedding.
We source and purchase whole, grass-fed animals direct from local farmers. Our butchers supply our community with fresh cuts of the highest quality, healthiest, and tastiest meat available, holding back the pieces that are processed in the shop into our supply of fresh sausage and charcuterie. The team prepares the meats for our catering clients; whole roasted animals, legs of beef, ribs, and poultry. Our restaurant uses cuts that are less ‘commercial’ making a delicious and rotating assortment of lunch specials and seasonal dinners, stocks from bones, soups, and other preparations. Not a bit is wasted. Thus we honor this life, and the effort and contribution of the farmer, the land, and of our culinary heritage.