Guild Fine Meats Prepares to Open in Burlington Next Month | Bite Club
Pin It

Tuesday, July 16, 2013

Guild Fine Meats Prepares to Open in Burlington Next Month

Posted By on Tue, Jul 16, 2013 at 11:55 AM

click to enlarge country_pate.jpg

In this week's paper, we share the news that the Guild Commissary, which will supply all the restaurants in the Farmhouse Group with meat and baked goods, is now open. That means delicious things for the Farmhouse Tap & Grill, El Cortijo Taqueria Y Cantina and Guild & Company.

But when we spoke with chef-partner Phillip Clayton, he also had lots to say about the forthcoming Guild Fine Meats butcher shop on St. Paul Street in Burlington.

The goal is for the store to open next month.

Clayton says that now that they're moved into the 5000-square-foot Winooski commissary, master butcher Frank Pace and chef Tom Deckman are perfecting products in three categories. First, there will be raw Vermont meat, including hand-selected grinds of more than one cut or animal, such as meatloaf mixes.

There will also be value-added products, including house sausages and what Clayton calls, "The best bacon I ever had." The pork belly is rubbed with black pepper, juniper and salt, then smoked. "We start with really good pork ,then you don’t adulterate it too much. It's a pretty simple cure, then a good, slow smoke," says the chef. The bacon will be sold both in slabs and slices.

Baker Samantha Madden and her team at the commissary will make Guild Fine Meats' bread, which will be used in sandwiches, stacked with house deli meats, including smoked ham, roast beef and turkey breast. The butchers are experimenting with brisket, so expect pastrami or tender, barbecue-style beef.

The butchers' final phase is getting their line of dry-cured meats ready for customers. Let the countdown begin!

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

Pin It

Did you appreciate this story?

Show us your ❤️ by becoming a Seven Days Super Reader.

About The Author

Alice Levitt

Alice Levitt

AAN award-winning food writer Alice Levitt is a fan of the exotic, the excellent and automats. She wrote for Seven Days 2007-2015.


Subscribe to this thread:

Add a comment

Keep commenting classy! Read our guidelines...

Note: Comments are limited to 300 words.

Latest in Bite Club

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2019 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401
Website powered by Foundation