Friday, March 26, 2010

I was recently asked to remove the latest blog post regarding the opening of the new store where our old Butcher Boy Prime existed. It will come down at the end of the month.

It seems that the new owners would prefer that I don't share any info regarding the opening with the world since I am not involved with the project. I was trying to take advantage of the great relationship I have built with many of you (THANKS!!!) and help them out on their opening, but I guess they don't see the value in that.

All I can tell you now about the "European Food Emporium" is that they will be opening up around the end of April.

As for this blog and our main site, they will be migrated over to my new catering company in about a month. I am working on a great new site design and plan to offer a lot of the same great info that we created at Butcher Boy, just in a different and better package.

Please continue to support the new store as I am sure they will offer amazing products backed by impeccable service. Until then if you've got a hankering for good sausage then check out my blog post about my upcoming class at Back of the House. Enjoy the day!

Sunday, March 7, 2010

Sharing one of the favorites: Stuffed Pork Chop Recipe

For oh so many years our stuffed pork chops were a popular item. Although the chops themselves were great it was the stuffing that made them unique so I decided that I should share the recipe here.

For the chops you will need to find some thick "center cut" chops. We always left the bones in but boneless would work as well. Cut a pocket into them on the outside (fatty side) and fill them up nice and plump. Bone in chops should be roasted at 350 degrees for about one and a half hours, boneless should be just over an hour. Lots of folks like to top them with cream of mushroom soup, straight out of the can, for the last fifteen minutes or so.

Here is the recipe, adjusted from our original to make enough to stuff four chops or enough to feed about four as a side dish. Enjoy!

Original Butcher Boy Stuffing Recipe

1/2 lb. Bulk Seasoned Crouton
2 oz. Butter
2 Large Eggs
2 ribs Chopped Celery (Small dice)
1/4 Medium Yellow onion minced
1/2 t Kosher Salt
1/2 t Pepper Black, Ground
1/2 t Sage, ground
1 t Parsley, Dried
3/4 C Warm chicken stock

Melt butter in a stock pot or sauce pan and cook celery and onions just until soft. Mix all dry ingredients together and add stock, eggs and butter mixture. Mix it all together well and let it sit for 20-30 minutes and mix again before stuffing or cooking.

Simple right? Enjoy!

Tuesday, November 24, 2009

Straight from the source-

It looks like the news is out..... after 35 years of successful business, Butcher Boy is threatened with closing it's doors.

Here is the short version for those of you looking for the "meat" of the story-

  • We filed for chapter 11 bankruptcy protection on July 25th of 2008
  • We presented a plan to pay back all of our debts which was initially supported by our vendors
  • We worked long and hard over the last year to turn the business around and get through this prosperously, but in the end our creditors and the bankruptcy court felt that we would not be able to repay the debt and our bankruptcy was dismissed
  • We are working on new plans to keep or re-open at least one of our stores and continue to serve the community
Above all- we would like to thank the many families that have patronized us and worked for us over the years- without you it never would have been, and never will be, a success. Please keep an eye on this blog to get the breaking news straight from us.

And the background-
After many successful years in our Sparks location we decided to strike out and go big in Reno. We started planning and scouting for our new location in the spring of 2005. We put together a great facility that opened on May 1st of 2007- Butcher Boy Prime.

The new location was very well received and business was better than we had hoped when we started. Unfortunately our sales flattened and the strain of the new store caught up to us. At the time, we felt that a chapter 11 bankruptcy was the best solution as it would allow us to operate and pay back all of our creditors.

After the news spread that we had filed bankruptcy, our sales were severely impacted since a lot of folks assumed that we had closed. Unfortunately the media released part of the story, simply saying that we had filed bankruptcy (happened to be the same day that Mervyn's closed, that could not have helped....). The lost revenue seriously changed our plans for reorganization.

We made many changes to the business to deal with the lost revenue and debt, managing to get the business heading in the right direction by the end of the year. We proposed our reorganization plan to the court earlier this year and a date was set for plan confirmation before the holidays.

During those few months our sales slowly grew and things were looking better, we felt confident that our plan would be successful. As we neared the confirmation date our vendors and banks decided that they could not see us completing the plan and repaying the debts as we had proposed, and therefore asked for a dismissal of the bankruptcy protection.

After the dismissal, the bank decided to act on their right to recover the assets of the business. This basically gives us two options-

  • Work with the bank to buy back equipment, inventory and real estate to re-open
  • Close the doors and say goodbye
Right now we are working hard to keep at least one store open but there are many hurdles that must be overcome to get there. It looks as though we will be closing one location at the first of December while we work through the details. Hopefully there will be a positive outcome for all of us in the end!

On a personal note- if you happen to know anyone that works for Butcher Boy, give them a pat on the back because they have been through a lot of tough challenges this past year and kept smiling. Big thanks to all!!!

For now we need to clear out our inventory so we are holding a sale on everything in the store- 50% off absolutely EVERYTHING starting on Friday the 27th. Time to stock up the freezers!!!

Keep an eye here for the complete story straight from us. Hope to see you soon!

Thursday, November 5, 2009

Wednesday Night Wine Pairing with Jeriko Estates

Jeriko Estates offers an impressive line of wines from Napa Valley. You can find them right on facebook and on their website.

Join us for a great night of wines and a holiday inspired menu. Ted Egan from Jeriko will be on site to do a table blending contest and we hope to get Dan Fetzer, the wineries owner, to join us for some champagne sabering!!!

RSVP right now!!

Wednesday November 18th, 5:30 to 8:30
Only $25.00!!!

Wednesday, November 4, 2009

Double Feature!!

It's not time to stop grilling until the snow flies. Speaking of that, I figure they put lids on grills to keep the snow off my ribs anyway.....

Check out this 20 minute recipe that will wow your family for lunch or dinner. It's quick, easy and inexpensive- just how you like it!

And if you want to start off your next dinner without something a little special check this one out-

It's so easy to do at home you just might have it more often.

Thanks for watching!! See ya soon!!

Learn all about Butcher Boy and get in touch on our website.

Saturday, October 31, 2009

Wednesday Night Wine Pairing with Gregory Graham

Gregory Graham spent many years with Rombauer developing their now famous wines before he struck out on his own. We begged and pleaded with him to share his wines with us, he agreed and even committed to come himself!
This is your chance to experience the work of a famous winemaker and meet the man himself. Of course the culinary crew will give it their all with another great menu!

It's only $25.00 per person- invite your friends and RSVP today!

Wednesday, October 21, 2009

Wednesday Night Wine Pairing with Hahn Estates

Hahn estates has become one of our favorite wineries since they offer such a great wine at an unbelievable price! They also love to support the little guy and hooked us up with some AWESOME prizes!

And to add a little more fun to the night we are hoping everyone will show up in their Halloween costume- think of it as a practice run before the big parties on Saturday. In fact, I have a three liter of Pinot sitting right here for the best dressed man or woman that shows up!

Look forward to seeing you here!

As always only $25.00 per person!
Wednesday October 28th
5:30-8:30 at Butcher Boy Prime