Chef Kevin is going to kill it folks go see him and the crew often for your oyster and other seafood fix. He's the real deal and knows his stuff. Looking forward to the opening Chef!!
Well said Chef.. I am really looking forward to the Monday Gras dinner coming up on the 27th!
I think I see a burgeoning business opportunity for Mike Kulick.
editor's day off?
Thanks for not killing us by using science.
Great article! Can't wait for Herd to open!!!
Yes Craig Deihl is a great chef, local star and all-around "nice guy", it's great that he is "chef at Cypress and Artisan Meat Share and a founding member of the Butcher's Guild," but if he's a superstar and can't pass regulations that other locals have been able to accomplish in the course of almost a year it seems that he has some deficiencies the others don't or he's a whining prima-dona, or the victim of well-meaning but clueless sycophants writing a supportive column.
Too bad CP didn't come talk to us. We jumped through the hoops and got our HACCP plans together. It took us 8 months of hurry-up-and-wait back and forth with Columbia, laboratory product assessments to verify our methodology was sound, and HACCP training seminars for the management and staff. The end result is fantastic artisnal products that we guarantee won't kill you.
It's not just about filling in the paperwork, it's about advanced understanding of the microbiology and physical and chemical controls involved.
We're now working towards wholesale and hope to be able to produce custom products for chefs who can't put the time and treasure into developing their own plans.
Meathouse Butcher Shop
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