So you love the idea of getting your beautiful, butchered meats from a place like Kensington Quarter’s but don’t want to actually drive all the way to Fishtown to do it?
Then do we ever have some good news for you.
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Photo by Ryan Scott
Bryan Mayer, the head butcher at Fishtown’s Kensington Quarters has parted ways with the restaurant/bar/butcher shop/classroom. The departure has been described as amicable by owner Michael Pasquarello. Heather Thomason has been promoted to head butcher.
Before Kensington Quarters, Mayer had consulted with butcher shops and trained butchers across the country and around the world. Mayer lectured at New York’s Culinary Institute of American and has run workshops on slaughter and butchering. Mayer describes himself as a “free agent” on Facebook.
Thomason was part of the opening team at Kensington Quarters and Pasquarello tells us, "Heather has years of experience working on farms, with food co-ops and in butcher shops. She also teaches butchering classes here at Kensington Quarters."
Speaking of Kensington Quarters classes, butchery and sausage making classes are scheduled throughout the summer. As for Mayer, we hope he adds another butcher shop to Philadelphia, though preferably not in Fishtown. That part of town can't have a monopoly on cool stuff.
Kensington Quarters [Foobooz]
Kensington Quarters’ Meats.
Memorial Day weekend is upon us, which means summer is not far, migrations to the shore are in the works, and shorts may soon be a necessity.
Oh, and it’s grilling season, too. Which is where Kensington Quarters comes in.
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