Butcher Boy Blog

2010-03-26T10:49:00.001-07:00

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!

Sharing one of the favorites: Stuffed Pork Chop Recipe

2010-03-07T14:44:00.000-08:00

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!

Straight from the source-

2009-11-24T18:57:00.000-08:00

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!

Wednesday Night Wine Pairing with Jeriko Estates

2009-11-05T17:38:00.000-08:00

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!!!

Double Feature!!

2009-11-04T10:01:00.000-08:00

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.

Wednesday Night Wine Pairing with Gregory Graham

2009-10-31T15:40:00.000-07:00

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 Night Wine Pairing with Hahn Estates

2009-10-21T16:28:00.001-07:00

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

Wednesday Night Wine Pairing with R. Merlo

2009-10-13T14:54:00.000-07:00

We found a gem of a winery tucked away in Northern California. R. Merlo produces estate wines from their 45 acre vineyards that rival any from the famous valleys in other parts of California.

Come down and enjoy some new wines paired with a great menu from our culinary team. It's only $25 per person!!!

Please RSVP so we can save you a seat!

Wednesday October 14th 5:30-8:30
Butcher Boy Prime 7300 South Virginia St.
Reno, NV 89511

Oktoberfest- beers and brats

2009-10-02T16:20:00.000-07:00

Oktoberfest is all about beer, hearty food and great friends. It is also celebrated at the same time as our beloved football teams take the field. So why not grab a few brats, a six pack of your favorite beer and light up the grill and call up some friends?

Our bratwursts are made from fresh pork and seasonings, by hand, just like the old world German butchers would have made them. We even made a video to share the secrets to making the perfect bratwurst sandwich.

Check out our website for more info on our specialty meats, sausages and more!

SPECIAL!! When The Pack is in town you can pick up our tailgate package for just $20!! The package includes a pound of cajun shrimp, your choice of one pound of any of our sausages and a "Build Your Own" six pack of beer with over 150 selections to choose from! Regular price is $30 but show your pack pride by wearing your hats, shirts or jackets, or show us a ticket stub to a Pack game and it's only $20!!

See ya soon

-CJ-

Wednesday Night Wine Pairing with Michael David Wines

2009-09-25T14:06:00.000-07:00

Michael David Wines are created by a family of winegrowers with a stellar history in the business. Their properties in Lodi California produce some of the best grapes in the region. We invited them out to share some of their favorites with you on September 30th. And of course the culinary team has created another wonderful menu to enhance the wine. Please RSVP to ensure we have a spot for you as our tastings have been filling up quick!!!

Michael David Wines
at Butcher Boy Prime
Wednesday September 30th
5:30-8:30
Only $25.00!!!

Friday night wine pairing <-----?

2009-09-11T11:08:00.001-07:00

That's right- our next wine pairing will be on Wednesday September 18th. Over two years of Wednesdays then we throw this at you, but for a good reason!

We have always shared our wine menus with the fans of our facebook group a little earlier than everyone else. Well in a bit of serendipitous timing we had too large groups make reservations for the whole thing! In the interest of leaving no one left out we decided to do the same wines and same menu again on Friday the 18th. We already have a number of reservations so please RSVP ASAP so we can be sure to have a spot for you.

Not sure if you know or not, but it's true that we taste every wine that we sell. This week we decided to share some of our favorites with you- Chris, Haas, James and I all picked out the wines we like to take home and enjoy. Along with a great menu from the Culinary Team, it will make for a great night!

Friday Night Wine Pairing
September 18th, 2009
5:30-8:30
Only $25.00 per person
RSVP today!

Wednesday Night WIne Pairing September 2nd

2009-08-27T08:26:00.001-07:00

Lake County California has been producing great wines lately and Brassfield Winery is a perfect example. Their unique High Valley Appellation provides a perfect environment to grow premium grapes, and after harvest the crew treats them right. Getting out of the "valley" also means they can offer a great price on some very tasty wines.
Join us to taste a selection of their best paired up with a great menu from the culinary team.

Wednesday September 2nd
5:30-8:30
And as always- only $25.00!!!

RSVP Right Here

See ya there!! - CJ

Wednesday Night Wine Pairing, August 19th

2009-08-13T12:52:00.000-07:00

My absolute favorite wine of all time is La Storia Zinfandel made by Trentadue Winery so we had to invite them out for a tasting!! They were so excited to be part of this that the owner himself, Victor Trentadue, AND the winemaker,Miro Tcholakov, will be joining us!!
Our culinary team created an awesome menu to pair with the wines and we decided that still wasn't enough....
So we invited our friends from Habitat for Humanity of Reno to join us and share their story. This event will give you the chance to taste some amazing wines with the brains behind them, a great menu and support a great local cause, all in one night.

Please RSV P so we can save you a spot!!!

At Butcher Boy Prime
Wedesnday August 19th, 2009
5:30-8:30
And all this for $25.00 per person!

Wednesday Night Wine Pairing, August 5th

2009-07-30T16:50:00.000-07:00

It's that time again!! If you have ever enjoyed a glass of our house wine at Butcher Boy, you know how yummy Hahn wines are. We invited them out to share some of the best valued wines that we have found.
Hahn finds home on the Central Coast of California where they get the inspiration to make great wines. The owners are also heavily involved in a non profit organization known as S.A.R.A.H., a locally founded non-profit that benefits Kenyan kids. This means that you will have a great opportunity to clutch some goodies AND help out a cause.

It's only $25.00!!! RSVP today!!!

Wednesday August 5th, 5:30-8:30
Butcher Boy Prime
7300 South Virginia Street
Reno, NV

King of Steaks!!

2009-07-29T17:23:00.000-07:00

Butcher Boy has spent over 35 years perfecting the art of steaks. You simply cannot find more tender, juicier or tastier steak ANYWHERE in Northern Nevada or California. In fact we are so sure that ours are superior, we guarantee every steak we sell. If you eat one of our steaks and don't believe it is the very best, the next one is on us!!

More info at thebb.tumblr.com

Remember that we are always here to help answer any of your questions and have plenty of ways to get in touch-
E-mail
Twitter
Through our facebook page
Or at 775-853-6686

Fresh Ground Beef

2009-07-20T14:00:00.000-07:00

You simply cannot make a good burger without great ground beef. Check out how we do it and why it's better right here-

Answers to your questions are only a click away!!!

Wednesday Night Wine Pairing, July 22nd

2009-07-16T10:13:00.000-07:00

Our good friends from down south are joining us for a night full of great food and wine.
Tahoe Ridge has done an amazing job of creating the best wines made in Northern Nevada. This is your best chance to try a good variety of their selections.

Wednesday July 22nd
5:30-8:30 at Butcher Boy Prime
As always- only $25.00 for five courses and five wines!!!

Please RSVP for you and your friends. See you there!!!

Video Recap of our grilling class

2009-07-10T09:46:00.000-07:00

Highlights from the last grilling class. Join us on July 18th for more BBQ goodness- this time with ribs, brisket and melt in your mouth smoked pork!

Fine video and editing work courtesy of Podlatch Media!!

Grilling Class Part Two- Big Time BBQ

2009-07-08T15:38:00.000-07:00

Our first grilling class was a blast- so we gotta do it again!

This class will be all about the sweet and smokey slow cooked BBQ that we all love. Fall off the bone ribs, pork butt, brisket and beer can chicken will have your mouth watering.

Classes will be at 11AM and 3PM on Saturday the 18th at Butcher Boy Prime. Both classes will cover the same material and you get to eat everything we cook! We will be at the grills on the patio-with a tent this time!!!

Show up a few minutes early to grab a cold beverage, and remember, beer makes BBQ better.......

We are always willing to help so there will be plenty of time to ask questions and get some advice to make your next backyard feast a smashing hit!!!

Check out the video recap of our last class

The cost is $10 per person, which includes a $10.00 gift certificate good for your meat pruchases the day of the class. Can it get any better?? Please RSVP so we can better prepare. See you there!

Wednesday Night Wine Dinner

2009-07-06T09:31:00.000-07:00

Every once in a while we find a little known gem in the wine world. Alconde vineyards is one of them. Although they are a huge outfit in Spain, they are not yet well known around our part of the country. This means you get some killer wines at a great price, and when you pair that up with a tasty meal- how can you go wrong???

Tres Villas Verdejo
Spinach and Manchego Stuffed Mushroom

Blanco Chardonnay
Catalan Calamari Salad

Garnacha Reserva
Chorizo and Bean Cassoulet

Tempranillo
Chicken Mole

Rosado Blanco
Vanilla Custard and Berry Trifle

Event starts at 5:30 on Wednesday July 8th. Only $25.00 per person. Please RSVP- look forward to seeing you there

-CJ-

We need your help!!!

2009-06-30T17:42:00.000-07:00

After years on the run, MJ has been busted!!!

The MDA finally caught up with MJ last week and we need your help bailing her out. MJ handles all of the catering sales for Butcher Boy and it will be a tough summer if she is in the slammer, especially if you booked your event with us.

Please help us out with a donation of whatever you can spare to make her bail. We need to raise $2400 by August 20th to keep her from behind bars. Donating is simple even- just go to MJ's page at the MDA website and follow the links.

We have all heard of the great things the MDA does for the less fortunate, please do what you can to help the cause. Thanks!!!

BBQ Classes next week!!!

2009-06-19T15:57:00.000-07:00

Ever wanted to learn how the pros do it?? Now is your chance!! On Saturday, June 27th we will be hosting some BBQ and Grilling classes at Butcher Boy Prime, right on the patio in front of the store. We are hosting two classes, one at 11AM and one at 3PM.

Our butchers and seafood gurus will show us the insider tricks to picking out the perfect piece of meat or fish for the grill. Then I will share my favorite rubs, spices and marinades to get the flavor just right. There are plenty of tricks to grilling and we will pack as many as we can into the class. You will never have problems with your fish sticking to the grill or your tri tips and steaks getting too charred again.

There will be plenty of time to get your questions in and we will eat everything we make!!! The classes should be an hour, depending on the size of the group. The charge is only $10 and that will go towards you purchases in the store that day. A free grilling class-how can you beat that???

If it sounds too good to pass up- drop me an email and let me know which class you would like to attend so we can have plenty of tasty food for everyone. See you there!!!

Wednesday Night Wine Pairing June 24th

2009-06-19T12:15:00.000-07:00

I am guessing that most of you have heard of Scott Harvey Wines from California. Well we have the man himself coming in next week!! Scott has created a portfolio of legendary wines, mostly from Amador County. This is a great opportunity for you to meet a famous winemaker, enjoy the fruits of his talent, fill up on tasty food and enjoy great company. Please RSV P to reserve a seat- I am sure this one will fill up quick!!!!

Wednesday June 24th 5:30-8:30
$25.00 per person
15% discount on featured wines!!!!

Jana Riesling

Lemon Spiked Grilled Prawn with Orzo Salad

One Last Kiss White

Rustic Caesar Salad with Parmesan Crisp

S. Harvey Syrah

Hot Smoked Salmon

Forest Mushroom and Pinenut Ratatouille

S. Harvey Barbera

Herb Rubbed Tri Tip

Horseradish Cheddar Mashed Potatoes

S. Harvey Late Harvest Zinfandel

Chocolate and Cherry Lava Cake

See you there!!!!

Wednesday Night Wine Pairing, June 10th

2009-06-04T17:49:00.001-07:00

Hello friends!! We have invited Rutherford Ranch out to pour some tasty wines for us next week. We will have reps from the winery here to give us the inside scoop and free goodies for the raffle!

Put together an interesting menu as well- this ones gonna be good!!!!

Rutherford Ranch Wine Company
Wednesday, June 10th 5:30-8:00
$25 per person (please make reservations)
All featured wines are 15% off during the pairing!

Sauvignon Blanc
Pacific Kusshi Oyster
Lemon Mignonette

Chardonnay
Tapenade Duet with warm Ciabatta

Merlot
Lamb and Citrus Sausage
Toasted Pilaf and Fire Roasted Tomato Confit

Cabernet Sauvignon
Pounded Onglet Steak
Sun Dried Grape Reduction

Croft Distinction Porto
Spiked Watermelon and Radish Salad

You can RSVP right here. And don't forget to tell your friends!!!

Art Show and Exhibition at Butcher Boy Prime

2009-05-29T09:05:00.000-07:00

Not sure how many of you have been into our banquet room and demo kitchen at Butcher Boy Prime but we have a fairly impressive collection of locally made artworks from Wildflower Village including paintings, photos and some sculpture and glass works.

I want to invite some of these artists, and more, out for a art show/exhibit on JUNE 27th. I am looking for artists that make cool, interesting and/or useful art- clothes, handbags, pottery, fashion accessories, jewelry, etc. to come out and set up a table at the show.

There are so many cool and talented people in Reno, I would like to see a good group of them at this event. If it goes well, I will make it a monthly thing which would give everyone a central place to check out a variety of local artists.

I would also like to see one or more local musicians that are trying to get their name out- come out and play for a bit, sell your CD's and swag, or just enjoy the audience.

We need your support!! Tell your friends, family, etc. about the event- please help spread the word! And also make sure you tell any artists you know.

To the artists interested:
We will provide the space, tables, etc. at no charge to anyone. You can sell your stuff however you like and we do not expect any commission. In exchange, you do your best to tell your friends about it and get as many folks to show up as possible.

To get involved please get in touch with me by email, facebook, twitter or leave a comment right here. I would like to see pictures, video, etc. of your work and a description of yourself and what you do so I can get a good mix of arts and styles.

This is open to local artists only- anyone in Reno, Sparks, Tahoe, Carson, Truckee, Minden, etc.

Please get in touch and help us make this event great!!!

Read these when you get a chance -

2009-05-28T12:29:00.000-07:00

I love this Doctor

Q: Doctor, I've heard that cardiovascular exercise can prolong life. Is this true?
A: Your heart is only good for so many beats, and that's it... don't waste them on exercise.
Everything wears out eventually. Speeding up your heart will not make you live longer;
that's like saying you can extend the life of your car by driving it faster.
Want to live longer? Take a nap.

Q: Should I cut down on meat and eat more fruits and vegetables?
A: You must grasp logistical efficiencies. What does a cow eat? Hay and corn.
And what are these? Vegetables. So a steak is nothing more than an efficient
mechanism of delivering vegetables to your system. Need grain? Eat chicken.
Beef is also a good source of field grass (green leafy vegetable).
And a pork chop can give you 100% of your recommended daily allowance of vegetable products.

Q: Should I reduce my alcohol intake?
A: No, not at all. Wine is made from fruit. Brandy is distilled wine,
that means they take the water out of the fruity bit so you get even more
of the goodness that way. Beer is also made out of grain. Bottoms up!

Q: How can I calculate my body/fat ratio?
A: Well, if you have a body and you have fat, your ratio is one to one.
If you have two bodies, your ratio is two to one, etc.

Q: What are some of the advantages of participating in a regular exercise program?
A: Can't think of a single one, sorry. My philosophy is: No Pain...Good!

Q: Aren't fried foods bad for you?
A: YOU'RE NOT LISTENING!!! ..... Foods are fried these days in vegetable oil.
In fact, they're permeated in it. How could getting more vegetables be bad for you?

Q: Will sit-ups help prevent me from getting a little soft around the middle?
A: Definitely not! When you exercise a muscle, it gets bigger.
You should only be doing sit-ups if you want a bigger stomach.

Q: Is chocolate bad for me?
A: Are you crazy? HELLO Cocoa beans ! Another vegetable!!!
It's the best feel-good food around!

Q: Is swimming good for your figure?
A: If swimming is good for your figure, explain whales to me.

Q: Is getting in-shape important for my lifestyle?
A: Hey! 'Round' is a shape!

Well, I hope this has cleared up any misconceptions you may have had about food and diets.

And remember:

'Life should NOT be a journey to the grave with the intention
of arriving safely in an attractive and well preserved body,
but rather to skid in sideways -
Chardonnay in one hand - chocolate in the other -
body thoroughly used up, totally worn out and
screaming 'WOO HOO, What a Ride'
AND.....

For those of you who watch what you eat, here's the final word on nutrition and health.
It's a relief to know the truth after all those conflicting nutritional studies.

1. The Japanese eat very little fat
and suffer fewer heart attacks than Americans.

2. The Mexicans eat a lot of fat
and suffer fewer heart attacks than Americans.

3. The Chinese drink very little red wine
and suffer fewer heart attacks than Americans.

4. The Italians drink a lot of red wine
and suffer fewer heart attacks than Americans.

5. The Germans drink a lot of beers and eat lots of sausages and fats
and suffer fewer heart attacks than Americans.

CONCLUSION

Eat and drink what you like.
Speaking English is apparently what kills you.

'Today is a gift, that is why it is called The Present.'

Memorial Day Beer Review

2009-05-23T13:39:00.000-07:00

Email me with your pictures, videos and stories of your Memorial Day fun so we can share them with our fans. We will pick our favorite on June 12th and the winner will get one of our Butcher Boy-B-Que packages with ribs, sausages, prawns and our own BBQ sauce! Have fun and be safe!!

Wednesday Night Wine Pairing May 27th

2009-05-19T13:58:00.001-07:00

May 27th 5:30-8:00
Only $25.00!!

If any of you have been to one of Nevada City's tastings, you know that they are always a blast!! Delia from the winery is a ball of fire and will surely entertain all of us.
Haas and I got together and did up a nice summertime menu to pair with the awesome wines. And don't forget, we give you 15% off on the wines we feature AND great raffle prizes.
We also started doing a little fundraising for Local organizations with an informal auction. We raised $260 for Care Chest and $110 last week for the Shakespeare Animal Fund with some fun auctions. This weeks organization, CASA, will be attending so please support them by coming down and participating.
Dinner is only $25.00, hope to see you there!!!

Thanks again for supporting Local Business!!!

Please RSVP

And the menu is---

Nevada City Winery

Chardonnay
Chilled Pear Chile Slaw with Aged Balsamic

Claret
French Baguette with Trio of Compound Butters

Syrah
Raspberry Chipotle Glazed Pork Loin with Herbed Fingerling Potatoes

Cabernet Franc
Grilled Tri Tip with Sweet Onion Marmalade and Gorgonzola

Gewürztraminer
Vanilla Custard and Dark Chocolate Napoleon with Macerated Strawberries

Someone's secret

2009-05-18T21:00:00.000-07:00

Not sure why I found this so humorous....

From PostSecret

Not for the faint of heart....

2009-05-17T14:58:00.000-07:00

Any readers that know me outside of work know that I like to spend my free time, when i get it, bouncing around the beautiful hills of Northern Nevada. There is a local community of four wheelers over at Reno4X4.com that comes down once a month to meet up and chat about things face to face.

One of the daring members of the group orders up a burger with extra patties, extra bacon, etc. and he finishes it every time.
Last week was two patties, six slices of bacon, two over easy eggs and avocado. Good god man!!! Maybe on the menu soon- Butcher Boy Prime's 7 Deadly Sins Burger

Best estimate on calorie count- 4023.....without a drink

The Friendliest Store in Town

2009-05-12T16:26:00.001-07:00

Ken has had this short poem hanging on his office wall for years. It sums up his outlook on business in one page--

The Friendliest Store in Town
By Edgar A. Guest

If I possesed a shop or store I'd drive the grouches, off my floor;
I'd never let some gloomy guy offend the folks who came by;
I'd never keep a boy or clerk with mental toothache at his work,
Nor let a man who draws my pay drive customers of mine away.

I'd treat the man who takes my time and spends a nickel or a dime
With courtesy, and make him feel that I was pleased to close the deal,
Because tomorrow, who can tell? He may want the stuff I have to sell
And in that case then glad he'll be to spend his dollars all with me.

It is good business to be fair, to keep a bright and cheerful air
About the place, and not to show your customers how much you know
Whatever any patron did I'd try to keep my temper hid,
And never let him spread along the word that I had done him wrong.

The reason people pass one door to patronize another store,
It is not because the busier place has better silks or gloves or lace,
Or cheaper prices, but it lies in pleasant words and smiling eyes;
The only difference, I believe, is in the treatment they receive.

This poem was handed down to my father, Ken, by his grandmother. She was an author herself, and as all grandmas are, full of wisdom.

Just a little bit of fun and hopefully, enlightenment- enjoy your day!!

2009-05-07T15:59:00.000-07:00

I have to say that I expected a different man to walk through the door this morning. My anticipation of meeting Captain Paul Watson brought swirling thoughts of boat ramming and stink bombs. This couldn't have been further from the truth when Mr. Watson stepped through the doors.

A very soft spoken, almost too quiet of a man gladly introduced himself and shook my hand. He seemed a little shocked to see the channel 8 news crew and the dozen or so people standing around to see Reggie off. His soft demeanor is offset by his passion for his life's work. It is immediately apparent that his first and foremost goal is the animal as he set away to pack up the giant lobster.

The Captain spent plenty of his precious time to speak with the news crew about his goal and reasons for flying into Reno today. He even asked our fish monger Mike to join him for the ride over to FedEx to arrange shipping, then came back to the shop for lunch.

Captain Watson also shared his knowledge of sea creatures, showing us the "hidden" wolf on the back of dungeness crabs, and explaining the difference in laws between Maine and Canada regarding lobster fishing. We gained some great insight into changing our purchasing habits for the better.

I am overjoyed that I got this once in a lifetime opportunity to shake hands with the man that Times Magazine named as an environmental hero of the 20th century.

Reggie- we wish you many more years of happiness in the sea.

Wednesday Night Wine Pairing

2009-05-06T16:34:00.000-07:00

Don't miss a great night with Indian Springs Vineyards. Chef Haas gave us another tasty menu with a little Mediterranean flair. Only $25.00- how can you beat that? Please RSVP!!!
Wednesday, May 13th 5:30-8:30

Chardonnay
Poached Pear and Prosciutto

Merlot
Panzanella- Bread Salad with Feta and Tomatoes

Syrah
Chicken Cacciatore over Herbed Orzo

Cabernet Sauvignon
Lasagna Bolognese
with Handmade Italian Sausage

Lava Cap Muscat Canelli
Mango Lime Granita

Butchers Gone Wino

2009-05-06T11:59:00.000-07:00

Some may know that Chris and I took a little weekend trip down to Napa a few weeks back. On the trip we decided to throw together a little video of our highly educated (chuckle) opinions on the wines we found. Well lo and behold, after a little wine I forgot to take the lens cover off.... now I know what the constant beeping means when you're trying to film!
Anyway, we still thought it would be a good idea so we grabbed some wines and headed upstairs to shoot a little review for Mother's Day wines--

Yeah we bad, we nationwide

2009-05-05T13:36:00.000-07:00

So i get to work this morning and our fish monger Mike tells me he sold the big boy lobster in the tank. SWEET! Then he tells me who it's for- Paul Watson, captain of the Sea Shepard and star of "Whale Wars" on the Animal Planet Channel.
So here is the deal- one of our customers sent a message to Mr. Watson about the GIANT lobster in our tank. I am guessing that they realized that he is around 75 years old (the lobster, not Paul) and felt that he needed to be saved. Paul got the message and decided that he could do something about it.
So Paul is grabbing some fresh sea water on Thursday morning, driving to Reno to pick up "Reggie", our lobster friend, from the lobster tank and deliver him to a Lobster Sanctuary.....
If you would like to see him off, we are holding a going away party on Thursday afternoon down at 7300 S. Virginia.
Best of luck Reggie- send a postcard!!

And special thanks to Dave at Vantage Pointe for the awesome picture!!

Check out Captain Watson's blog for his words on the "Desert Lobster"

Wednesday Night Wine Pairing with Trinchero, April 29th

2009-04-23T15:10:00.000-07:00

Time has come again for a wonderful night with friends and family at Butcher Boy. We have a great selection coming from Trinchero paired up with some tasty fare from Chef Haas and the crew.

As always, the event is $25.00 and will start at 5:30 at Butcher Boy Prime.

Trinchero Mary’s Sauvignon Blanc
Langastino Cocktail with Lime Aioli

Folie a Deux Chardonnay
Shredded Chicken and Green Apple Salad

Napa Cellars Cabernet
Cranberry Braised Pork Osso Bucco
Toasted Almond Pilaf

Napa Cellars Zinfandel
Breaded Beef with Sweet Peppercorn Demi

Montevina TDO Port
Double Chocolate Shortbread

Please RSVP to Clint

Visit our site to sign up for our mailing list and keep up to date on all the Butcher Boy news.

Thanks for Buying Local and we hope to see you next week!

Steak time!!! New Podcast....

2009-04-23T12:00:00.000-07:00

Time for grilling everyone's favorite dinner. Our resident steak aficionado Red will explain the difference in cuts and how to pick a good steak. Of course you need to get that steak cooked when you get home so Haas will share the tips and tricks to make that steak shine on the plate.
Please leave us your feedback and let us know what we should shoot next. Thanks for watching!!!

2009-04-21T08:46:00.000-07:00

I really can't believe that I have never made it down to Napa during this time of year. It is simply amazing to see everything at bud break. What starts now as a tiny little green bud popping out of a minuscule stem will soon be full blown grapes, then crushed and fermented into a lovely drink.

This was very apparent at the Duckhorn "Home" Vineyard. Our tour guide, Jim, has spent most of his life working wineries, from the fields through production and onto sales. It was nice to get the insight of someone so well rounded in the business. Duckhorn specializes in Cab and Merlot but the tasting starts with the best Napa Sauvignon Blanc I have had.

I was awe struck at the barrel room where they have each and every barrel painstakingly marked to indicate the grape, vineyard, harvest date, and even the "block" of land that it came from. In each lot they may use up to 15 different barrel types. By this I mean that a particular batch of juice might be barreled in medium toasted French oak, medium toasted plus head water formed French oak, and the list goes on. What this means for the winemaker is an almost endless supply of flavor combinations to choose from when blending the perfect bottle.

One winemaking activity that I have yet to see is that crucial moment when the winemaker and his team sit down to a table full of these "base" wines. Now I hear that they taste like sour grapes/lemon peel so it's probably not the most enjoyable experience taste wise. But, to sit down with a group of talented oenophiles and "red the future" of the wine would be a once in a lifetime experience.

The mobile bottling line they use is a neat concept. A 60 foot or so trailer with a full on production line allows them to tote it to their different properties as needed. They were packing up 06 Merlot while we watched, a team of around 8 people filled pallets in minutes.

At the tasting table we were greeted with what I see to be an appropriate glass for tasting, stem big enough for my whole hand and the bowl large enough to get my nose fully committed for a big whiff. The tasting started with the amazing Goldeneye Pinot that we tried at Paraduxx on Sunday, then onto their infamous Merlot.

Of course, when you visit a winery known for Merlot and that is the second wine you taste, you know the rest HAVE to be amazing. And of course, they lived up to the task of impressing a table full of wannabe wine snobs. Their 04 Howell Mountain "Red Wine", a name that reminisces of inferior bottles, is simply stunning with a ton of fruit, good balance and a nice cherry like finish.

Now I have to say that this amazing glass was simply pushed aside by the wonder of 2005 Estate Cabernet. Right up there with the best I have tasted from Napa, an unforgettable example of the perfect Napa cab. And then, as we were on our way, they had to through out another curveball- the 05 Patzimaro Cab, another single vineyard example. At this point it would be hard to say which wine stood out the most but the Estate Cab and Howell Mountain are on the list to pick up.

I had a hard time planning the rest of the day after such a show stopper, but I am glad that we tasted Duckhorn with a fresh palette.

Stay tuned for more from the Butchers' Gone Wino Excursion 2009

Butchers Gone Wino

2009-04-19T21:34:00.000-07:00

So first day was a blast!

Stopped by Paraduxx for some awesome Zin/Cab blends and an amazing 2006 Goldeneye Pinot.

Then on to Silverado Vineyards to see the nice barrel room and taste a couple of nice Stag's Leap Cabs. The 2005 Solo is very tasty and you might see that one on our shelves soon.

An impromptu stop at ZD offered up a memorable tasting of some great family estate wines. They are known for their chardonnay for good reason, the reserve is mighty yummy. And the personal "library" collection they have is worth the trip alone. Check out the pics of their vintage wines....

First day down- off to bed to ready ourselves for Duckhorn at 10:30 AM. Told you this was hard work!!

Hard Work, I Swear

2009-04-18T12:28:00.000-07:00

So, Chris and I are headed off to Napa with Greg from Silver State and Rick from Vintage on Sunday. I swear, this really is the hardest part of our jobs, really.

So far the plan includes Paraduxx, Duckhorn, Schramsburg and Frog's Leap, but I am sure we will find a few more stops along the way. The cameras, laptop and good spirits are all ready to go and the sun is shining!

We would feel guilty if we didn't share the experience with our fans so plan to attend the wine tasting in honor of this trip coming in June and keep an eye out for updates, tasting notes and more right here.

What's In My Dinner, Chapter 2

2009-04-16T14:46:00.000-07:00

So you hear the word natural thrown around all the time when it comes to meats, seafood, cheeses, and many other foods, but just what does that mean? It seems simple enough at first because we all understand the word natural and relate it to being wholesome and good for the body. Well, welcome to our second installment of "What's In My Dinner" where we will discuss a few little known facts about the word "natural" and how it plays out in the every day world of food.

First of all, the word natural means exactly what it is- basically, nothing artificial. The issue with food items being labeled as natural is that it doesn't always tell the whole story. In itself, natural simply means that none of the ingredients in the product are man made.

So as you can see a good example with a popular retailer's "All Natural Extra Lean Ground Beef". Check out the allergy warnings....

So as you see, buying natural ground beef can include wheat, soy and milk- but why?? Well the soy acts as a cheap filler to keep the price down, the milk powder is a binder so they can add water weight to it without "leeching" the blood out and the wheat- who knows??? Bottom line is that the "All Natural" part is true, but sort of misleading.

Most folks think that the natural designation means that nothing is added. As you saw in our last post regarding MAP packaging, they don't always give you the whole story.

So how do you know that Butcher Boy isn't hiding these dirty little secrets in our products? Simple- just ask us to grind up a fresh batch of beef for you- and come back and watch us do it!! That simple- nothing to hide, just honest to goodness meat. The Butcher Is Back!!!

What's in my dinner?, Chapter 1

2009-04-04T17:18:00.000-07:00

Every day at Butcher Boy we get questioned about natural, hormone free, additives and mad cows. Well, here we are in our first installment of "What's in my Dinner?", a series of no holds barred, nothing but the truth stories about the meat business.

No, I am not here to bash the "other guys" or point blame at anyone for doing what they consider right for THEIR business. I am here to explain the facts and how we strive to be as up front as possible in OUR business on a daily basis.

One of the biggest and most apparent differences between us and most meat shops is that we offer a majority of our goods from the full service meat case. A good majority of the country buys their meats from the store pre-packaged in convenient leak free plastic wrapped foam trays. Doesn't seem all that natural does it?

One trick that some retailers and meat packing houses use to extend the "salable life" of their products is to use Modified Atmosphere Packaging. Basically adding inert gasses to the packaging to reduce the oxygen that bacteria thrive on. Now this doesn't sound so bad right? Well, it is not always bad. For instance, we purchase fresh chicken that comes in bags filled with nitrogen to keep it fresh. Nitrogen is a gas that makes up a majority of the air we breath every day, and is in no way harmful. However, there are some companies that use Carbon Monoxide which as we know is poisonous, even LETHAL in cases! Now here is the catch- there are no regulations in place to make sure that the gasses used are conveyed to the customer, which means that you never really know whats in the package.

There is a NY Times Article that compares steaks from MAP and traditional packaging. It shows that the meat treated with gas stayed bright red, even after being unrefrigerated for two days!! And then the Food & Water Watch site that gives the details on carbon monoxide and its effects.

In traditional Vacuum Packaging or "Cryovac" packaging, most of the oxygen is removed from the packaging without adding anything. The only real downside to this is that it will also force some of the natural juices from the meat. This is a safe and ethical way of preserving foods without adding anything foreign.

A quick browse around the web will uncover many, many stories similar to these but you will be hard pressed to find one from the USDA that answers the question- "Why don't they HAVE to tell me what's in my dinner?"

In our opinion, the answer is simple. When you shop with us, you buy meats straight from a case where everything is cut fresh. And it has to be fresh since we cannot pump carbon monoxide into it to keep it looking good!

Next time we will discuss what exactly "natural" means and how you can be deceived by clever packaging and labeling tricks. In the meantime, stop by and ask us- "What's in my dinner?" And remember we are only a click away at butcherboy.us.

Wednesday Wine Pairing for April 8th - Grilling Time!

2009-03-30T13:57:00.000-07:00

Update: Trinchero moved to April 29.

Spring is here and that means one thing...Grilling Time!!! Come join us as we grill up a bit of surf n' turf, mix in some liquid love... your mouth will swear it's on Spring Break! Here's the full menu, the cost is $25 per person. As always, please RSVP to me, Clint Jolly: cjolly@butcherboy.us

Sterling Organic Sauvignon Blanc

Shrimp Ceviche with Avocado Mousse

Sterling Organic Chardonnay

Grilled Radicchio Salad with Melon

Sterling Vintner’s Collection Meritage

Cedar Salmon with Sweet Red Pepper Jam

Twenty Bench Cabernet

Flank Steak and Grilled Vegetable Fajitas

Director’s Cut Zinfandel

Goat Cheese and Roasted Garlic Pizzas

Thanks for shopping local and hope to see you at the Pairing!

Clint

Weekly Special

2009-03-30T13:49:00.000-07:00

Week of March 30th

Meat and Seafood:
-Dry Aged Prime Ribeyes for $16.98/lb. Normally $28.98
-Fresh Mexican Prawns for Surf and Turf at $9.98 lb.

Deli:
-Ruebens since they were so popular last time at $6.95

Week of March 6th

Meat and Seafood:
-Old family recipe hams- Boneless for $6.98 lb.

Deli:
-Easy Easter meal side dishes in the deli
Oh ya...Kids eat free every Sunday!

Thanks for shopping local.

Almost there!!

2009-03-27T13:05:00.000-07:00

I decided to step away from selling Butcher Boy for a minute and help out one of our long time employees. Please take a second to read this and follow through.
First of all- thanks for the support in getting Haas' girls up to number 2 and 3!!!! If you have no idea what I'm talking about..... our catering chef Haas has two beautiful young girls in a nationwide contest. Right now they are close to winning but the clock is ticking down. So if you haven't yet, please go vote- it only costs a buck!!! The regional winner gets a nice savings bond and the national winner get college scholarships- everything goes to the girls.

If either of them win, Haas is gonna offer up a free cooking class at Butcher Boy Prime to our friends on here!!!

Vote for Athena- http://tinyurl.com/dcdgbp
Vote for Hannah- http://tinyurl.com/de3bc5

The foundation this supports- Now I Lay Me Down To Sleep Foundation

Now Get to it!!!

Weekly Special

2009-03-19T09:38:00.000-07:00

Specials for 3/18 - 3/22
Prime Rib Steaks with Mr. Meat's Steak Rub for $14.98 lb.
Prime Rib French Dips in the deli for $8.95
Kids eat free every Sunday!!

Specials for 3/23 - 3/29
Black Rock Pork Tenderloins, marinated and ready for the grill at $6.98 lb. (Mind blowing!)
Kids eat free every Sunday!!

Stay tuned!
We're launching a new deli menu April 15th!

Wednesday Wine Pairing for March 25th - Northern Nevada Wineries

2009-03-19T09:20:00.000-07:00

We are very excited to feature two awesome local Northern Nevada wineries, Churchill Vineyards and Tahoe Ridge. If you have not visited either, please come join us at Butcher Boy Prime, sample the wines and wet your palette. We've chosen the very finest selections to be paired with our healthy and flavorful dinner menu, which is posted below. I think you will agree we're really amping it up a notch... for your enjoyment. As always, $25 for the whole sha-bang. What a deal.

Clint Jolly,
Executive Chef and Totally Cool Guy

Menu for March 25th

Churchill Vineyards Semillon
Pork Pate, Poached Chicken Terrine

Tahoe Ridge Reserve Chardonnay
Butter Lettuce Salad with Preserved Lemons and Blue Cheese

Tahoe Ridge Reserve Barbera
Turkey and Sage Sausage, Smoked Tomato Confit

Tahoe Ridge Reserve Zinfandel
Apricot Glazed Hickory Smoked Pork Loin, Sweet Corn Pudding

Tahoe Ridge Late Harvest Zinfandel
Dark Cherry Chocolate Cake

Save the date!
April 8th tasting- Trinchero Family of Wines

Butcher Boy Podcast #5: Corned Beef

2009-03-13T09:11:00.001-07:00

St. Paddy’s Day offers up a great reason to grab a corned beef, a cold six pack and sit down to a nice boiled dinner. To understand the greatness of a dish like this, it helps to know a little of the history and making of modern corned beef.

First of all, today’s corned beef is quite different from the original recipe dating back to medieval times. The preserved meat was created out of necessity to keep the meat from spoiling before Maytag came around. Originally the cuts of meat were rubbed and then submerged in large salt crystals in an effort to dehydrate the outside of the meat and ward off the nasties. These salt crystals were about the size of a corn kernel- hence the name. After sitting in a bath of salt for weeks or months, the meat probably wouldn’t taste too great if you just threw it on the grill, hence the boiling or braising. Toss in a few heads of cabbage, some carrots, potatoes and onions (all fresh from the cellar by the way) and you had a nice warm meal.

Over the years, spices and seasoning were introduced to the mix and brought us the modern day corned beef. Of course, ours is made from scratch using brown sugar, salt and spices to cure all natural beef “shoulder clods”- sounds tasty huh? A shoulder clod is basically a boneless cross rib (near the chuck roast) and results in a tasty tender cut after the brining and slow cooking.

I like to get a big pot, fill it partway with warm water and add a few bottles/cans of Guinness and some pickling spice. Add the corned beef and simmer it on the stovetop for about 3 and a half hours. Toss in cut carrots, red potatoes, cabbage and yellow onion then let it go for another 30 minutes or so. Really, you can’t over cook it unless you go WAY too long. You can also put all the ingredients into a big roasting pan, cover it up and braise it in a 300 degree oven for about four hours- but the house won’t smell quite as good.

I also like to fix up a little colcannon (potatoes, cabbage... eh, throw some bacon in there).

Slice the beef, lay out the veggies and throw a spoonful of yellow mustard or horseradish on the plate and your set. So grab a few cold brews, fire up the pot and eat like its 1499….

Erin go Bragh!!

Prep Time: 25 minutes

Cook Time: 20 minutes

Ingredients:

2 pounds russet potatoes
1 quart chicken stock
4 slices bacon
1 Tbsp. olive oil
1 leek, rinsed and chopped
1 onion, chopped
2 cloves garlic, minced
2 cups shredded green cabbage
1/3 cup butter
1 cup hot milk
1/2 tsp. salt
1/8 tsp. white pepper

Preparation:

Peel potatoes and cube. Place in saucepan and cover with chicken stock. Place on high heat and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender when pierced with a fork.

Meanwhile, cook bacon in large saucepan until crisp and browned, turning often while cooking. Remove bacon to paper towels to drain; crumble. To drippings remaining in saucepan, add olive oil. Cook onion, garlic, and leeks until crisp tender, about 3-5 minutes. Then add cabbage, cover, and cook for 6-10 minutes until cabbage is tender.

When potatoes are cooked, drain and return potatoes to hot pot; shake over low heat for a few minutes to dry. Add butter and mash. Add milk and salt and pepper; beat until combined. Stir in bacon and cabbage mixture. Serve immediately, or place in serving dish and keep warm in 200 degrees F oven for 1 hour. Serves 6-8

Weekly Special

2009-03-03T14:56:00.000-08:00

Burger Week 3/2 - 3/8

Ground Chuck Patties, 40 quarter pounders for $29.80

Ground Round Patties, 40 quarter pounders for $34.90

Also, special deals on fresh ground beef and buffalo, ground pork, veal, turkey, chicken, venison, ostrich and more frozen and ready to go. All natural everything as usual, we grind it all fresh ourselves.

St. Paddy's 3/9 - 3/17

Our own family Corned beef recipe from Great Grandpa- $4.29 lb.

Free head of cabbage with every corned beef. And shop our selection of tasty beers like Killians, Guiness, Harp and Smithwick’s.

Deli Specials

Reno: Ellis Island Rueben and Corn Fed Burgers $6.95 (2 bucks off!)

Sparks: Grilled Rueben Panini $6.95 (2 bucks off!)

Wednesday Wine Pairing for March 11th - Trefethen

2009-03-03T14:16:00.000-08:00

Our Trefethen Tasting on March 11th is a sure bet if you have a passion for wine, like Winemaster Davide Whitehouse Jr. of the Trefethen Family Vineyards. Trefethen is one of the most visable winerys in Napa, residing just outside of town. Our menu is below and features a nice selection of reds and whites paired with a zesty mix of surf and turf. The cost is $25 for the lot and be sure to RSVP today.

As always, enjoy!

Clint Jolly

Menu

Lava Cap Dry Reisling
Angel Hair Nest with Chilled Szechuan Scallops

Trefethen Chardonnay
Smoked Salmon Hash over Sour Cream Potato Pancakes

Trefethen Merlot
Black Rock Pork Tenderloin with Caramelized Onion Orzo

Trefethen Cabernet
Pan Roasted Beef Pinwheels with Green Peppercorn Demi Glacé

Lava Cap Muscat
Grapefruit and Vodka Sorbet

Butcher Boy Podcast #5: Cioppino

2009-02-23T10:09:00.000-08:00

Well, we were going to do a podcast about Valentine’s Day lobsters, shrimp and surf and turf but every time I mentioned it to Fionn he just kind of shrugged, but when the thought of Cioppino came up, Fionn sprang to life. See, Fionn grew up in the city of San Francisco, not far from the birthplace of the now legendary Cioppino. The life of a West Coast fish monger revolves around the seasonal treat of Dungeness Crab, and there is no better way to enjoy it when the weather is grim than with a nice bowl of rich steaming tomato broth and sourdough bread.

Butcher Boy makes it easy to fix up at home with a Cioppino base that has all the whitefish, wine, tomatoes, herbs and spices already at their peak- you just add fresh shellfish.

If you’re in the mood to dive in a little more we decided to divulge our secrets and share the recipe so you can do it from scratch.

So come on in and see Fionn or Mike in Reno, or Jules in Sparks to get set up with a quick and yummy dinner.

Cioppino for Four

BASE:

1/2 cup olive oil
1 1/2 cups chopped onion (1 large onion)
1 cup chopped green and red bell peppers

1 cup chopped celery, include some leaves
4 cloves minced garlic
1 teaspoon kosher salt
3 large tomatoes, diced OR 1 large (28 oz or so) can of stewed tomatoes
3 cups fish stock or clam juice
2 cups red wine
2 cups V8
An bouquet garni of bay leaf, parsley, oregano, thyme and basil

Salt and pepper to taste

SEAFOOD:

2 pounds white finfish- cod, halibut, bass, snapper, etc. - diced into 1 inch cubes

3 pounds shellfish- crab is a must, clams, oysters, mussels, shrimp, scallops etc.

MISC:
Truckee Sourdough Ciabatta or Sourdough Baguette

Good bottle of red wine, my favorite is Hahn Syrah

Start with a nice big pot since you have to fit all that scrumptious fish and broth into it! Heat and add oil, add celery, onions and peppers and cook until soft, about 2 minutes. Toss in the garlic and cook for 2 minutes more.

Add everything but the fish, simmer the broth for at least 1 hour to get all the flavors married together- add more wine/stock as needed.

Add the finfish to the pot and stir gently, let cook 5-6 minutes. Add the shellfish and stir gently to cover everything in broth. Cover the pot with a lid and let simmer 5-7 minutes more.

Scoop generous portions into bowls, tear the bread and pour the wine. Eat, enjoy, repeat.

Weekly Special

2009-02-17T07:58:00.000-08:00

Organic Scottish Salmon (Fresh!) - $15.98/lb.

Prime Rib Sandwich (In the deli) - $10.98

New Study Reveals Key Insights Into Mind Of American Grocery Shopper

2009-02-13T10:01:00.000-08:00

Info snack! If you feel you are in the 68% percent who "expressed increased concern about chemicals in food products", then we're right there with you. At Butcher Boy, we only sell 100% all natural foods. We believe in healthy eating, healthy living and a healthy community. So, shop local, shop natural and shop us first for the best quality and a healthy alternative.

"The new American Grocery Shopper Study reveals key findings in the areas of current and future spending habits, brand preferences, attitudes toward organics and environmental accountability, and a profile of today's "early adopter" shopper. Among findings, more than half (52%) of U.S. grocery shoppers said they plan to eat at home more often than in 2008. Consumers are becoming increasingly concerned about chemicals in products: 68% expressed increased concern about chemicals in food products; 63% in household products; 57% in skin care products. In addition, 80% of shoppers who qualify as "early adopters" - first to try new products - are women."

Source - Trend of the Day

The New TV Spot

2009-02-11T16:34:00.000-08:00

If you haven't seen it running yet, here it is. Turned out great and I get hungry every single time I see it! Thanks to Ken and Clint for allowing us to disrupt business for a bit. Be sure to drop your comments at the end of this post.

Credits:
Creative and Copy Writing - Media Directions
Shoot and Edit - ZHAP!

Behind the Scenes of the Butcher Boy TV Shoot

2009-02-02T12:04:00.000-08:00

We wanted to share a little behind the scenes look at the recent TV shoot. Currently, our friends at ZHAP! are editing the spot and we'll post to the You Tube channel and which local programming for you viewing pleasure.

WARNING! We are not responsible for immediate hunger pains after viewing... but we absolutely will provide you with the cure when you swing by either the Reno or Sparks location.

Here's the slide show...

Super Bowl Reminder

2009-01-29T08:15:00.000-08:00

Clock is running down. Crunch time. This is could be a make or break moment in your efforts to serve up the most memorable Super Bowl Party ever! You've got 30 varieties of chips, dips, various bread bowls and, for whatever reason, a light, leafy salad. But these items are merely sideline cheerleaders for the starting line up: Wings, Sausage, Brats, Tri-tips, Chicken and side platters from Butcher Boy.

So, huddle up. Make the call. March on down the field to Butcher Boy to pick up all your Super Bowl Sunday supplies and go in for the big win.

Let's go get 'em!

Butcher Boy Podcast #4: Sausage

2009-01-21T08:38:00.000-08:00

The Best of the Wurst….

Growing up in a meat market ensured that Sunday breakfast included a big, juicy sausage next to the eggs and potatoes. To this day it is hard to start my weekend without it. Unfortunately, I came to find out later in life that not everyone gets to enjoy the same experience.

Mr. Dean and his plastic wrapped fare has become the standard for many households simply because in most cities it is so hard to find a good, classic butcher shop. You know, the kind of place where the butcher knows your name and can tell you how fresh the sausages on display are, because he made them himself. This is the lost art that Butcher Boy has worked hard for many years to keep alive.

The Big Boss, Ken (AKA Mr. Meat) still spends his mornings grinding fresh, lean pork and choice spices into one of over 45 recipes offered at Butcher Boy. All of the recipes were either created here or handed down from earlier generations of family. Of course he eschews the typical preservatives, fillers and emulsifiers that you find in many mass produced offerings. Only quality meat is used, usually fresh pork shoulder and trim from the loins, where the chops come from. Beef salamis and bologna get fresh chuck for the best flavor.

After the spices are added and blended into the fresh grind, they get hand stuffed into natural lamb or hog casings and twisted into nice firm links. Each batch is expertly taste tested by most of the crew, usually before it even hits the cooler.

Since we don’t add any preservatives we offer about half of our sausages frozen in packs of four. The rest of our recipes are made fresh constantly and go straight to the meat counter. Next time you stop in, check out the “Link of the Week". Each week Ken picks one of our recipes to offer up fresh at a great price.

If you haven’t yet, there is no excuse not to treat yourself to a tasty handmade sausage unlike any other. Just be careful, you may get the kids hooked on that Sunday breakfast.

Clint Jolly, Executive Chef

Weekly Special

2009-01-19T10:19:00.000-08:00

Famous Recipe Meatloaf - $8.49

Dungeness Crabs - $12.98/lb.

Sausages - From The Dining Show

2009-01-13T08:23:00.000-08:00

Executive Chef, Clint Jolly chats with Sam Shad about a subject near and dear to any meat lover: sausages. Butcher Boy makes 48 different kinds - by hand - and in this episode Clint drops a few cooking jewels on us. Our next podcast (#4) will feature Master Butcher, Ken Jolly, making the sausages. So, be sure to check back for that one.

Enjoy!

Wednesday Wine Pairing 2009 Kick Off “Forgotten Favorites”

2009-01-08T11:59:00.001-08:00

January 14^th 5:30-8:00

$25.00 per person

Christine Andrew Viogner and Zinfandel

Catalan Calamari Salad

Hickory Smoked Pork

Cranberry Chipotle BBQ Sauce

Menage au Trois White and Red Blends

Chop Salad

Crisp Romaine, candied pecans, blue cheese, croutons

Roasted Tomato Bisque

Cheddar Crostini

Hahn Chardonnay and Syrah

Smoked Salmon Spread

With our Alder Smoked Salmon

Grill Roasted Tri Tips

Burgundy and Black Rock marinades

Current Special (thru 1/11)

2009-01-07T08:11:00.001-08:00

Happy New Year friends!

To all of our customers, thanks for another great year. And if you are just finding out about us, or a new customer, we look forward to getting to know you and making sure you get what you need. It's going to be a great year! Hey... here's some specials and check back soon for our podcast on the handmade sausages:

Sausages (Handmade) - 20% off!

Dungeness Crabs (Live) - $12.98/lb.

Butcher Boy Podcast #3: Prime Rib... King of Meats

2008-12-19T15:41:00.000-08:00

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There’s Only One Choice….
Did you know that Butcher Boy is the ONLY retail market that carries nothing but Choice and Prime grade meats? The USDA inspects meat for two different reasons, Wholesomeness and Quality/Grade. The wholesomeness inspection is mandatory and all meats sold for consumption go through the process. This inspection ensures that the meat is safe to eat and the process was completely sanitary. Grading is an optional inspection that is paid for by the meat processor to ensure flavor, tenderness and juiciness are rated in each animal.

The three most common grades in markets are select, choice and prime, with prime being the most sought after by meat lovers. Since all of our meats are graded Choice and Prime, you can be guaranteed that it is the best quality available. The USDA grading is the ONLY industry accepted measure of these qualities in meat. Some retailers offer “reserve” or store brand items that do not go through the grading process. These proprietary brands are usually purchased as “no roll” which means that they were never graded for quality so it is unclear what you are paying for.
With us, you can always be sure that you are spending your hard earned money on the best.

All of our famous Christmas Rib Roasts are USDA Choice or better, and of course have NOTHING artificial added to them. In fact, this shipment of ribs that we got from Nebraska has some of the best looking marbling we have seen in a while and I would be surprised if it wouldn’t pass for prime grade. And only $11.98- trimmed, seasoned and ready for the oven!! Trust your taste buds, it will be money well spent!

Please let us know if you have any questions at all via email at cjolly@butcherboy.us. And for more information go to USDA Inspection and Grading.

Butcher Boy Podcast #2: Holiday Ham

2008-12-16T09:45:00.001-08:00

Many years ago the Jolly family set out to create an original recipe for holiday ham. After months of curing, smoking and testing recipes they settled on what we believe to be one of the finest hams available.

Most mass produced hams are injected and tumbled with a cure and liquid smoke, then vacuum packed in a plastic bag and boiled!!! Others are wood smoked with some artificial flavoring and coloring added. These usually start as a less than perfect grade of meat since all the flaws can be hidden during the manufacturing. In our opinion, that’s not the best way to serve our customers.

Here at Butcher Boy, we still do it the old fashioned way. The big boss, Ken Jolly, starts with a huge pile of fresh PREMIUM quality, all natural pork legs. He then removes the skin and hand trims each and every one. Each ham gets infused with our brown sugar and honey sweetened brine before it is hung in a cheesecloth “sock” on the smoking rack. 14 hours of low heat and hickory smoke later, the emerge glistening the color of caramel.

We have many customers ask if our ham’s have nitrates in them. They do; it is necessary to include nitrates in the brine. Sodium Nitrate is a slow dissolving salt that has a few major purposes in a ham cure. The first purpose is to keep bacteria from growing during the smoking process. The bacteria that causes botulism is one of only a few that can survive the lack of oxygen in the smokehouse and the nitrate keeps the product safe by dehydrating and killing these organisms. The second purpose and benefit of the nitrate is color retention. The only other way to get a good looking cooked ham is by adding artificial colors, a big no-no at Butcher Boy.

Check out the video of our fresh pork being transformed into a tasty, tender and delicious ham. If you are ready for your holiday ham, call today to place your order. (775) 359-7445

Happy Holidays!!!

Weekly Special

2008-12-12T11:08:00.000-08:00

Seasoned, Oven Ready Prime Ribs - $11.98/lb.
Dungeness Crabs - $7.98/lb. Did you know! We are the only shop that offers live Dungeness Crab. Check this bad boy out that Mike's holding.

Back to Basics

2008-12-03T13:13:00.000-08:00

If you're like us, you had WAY too much to eat over the holiday. Well, the best way to cure that food hangover is get back to basics - like our 50 Cal Salad!

BABY GREENS WITH CUCUMBER, TOMATO, AVOCADO, BOILED EGG AND 4‐BEAN SALAD 7.95/HALF 4.95

Or, click here to see the rest of our great lunch selections.

Weekly Special: Fresh, Natural Turkeys $2.69/lb

2008-11-25T10:40:00.000-08:00

Drop us an email or call 775-853-6686 Ext. 208 to order the most savory bird you'll ever present to that gaggle of persnickety turkey gobblers. But hurry... times-a-wastin'!

Butcher Boy Podcast #1: Preparing your holiday turkey

2008-11-24T11:02:00.000-08:00

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