Guild Fine Meats to Open This Summer in Burlington | Food News | Seven Days | Vermont's Independent Voice

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Guild Fine Meats to Open This Summer in Burlington 

Side Dishes

Published March 5, 2013 at 6:49 p.m.


Catamount Hospitality already dominates Burlington-area diners’ calendars with its popular restaurants the Farmhouse Tap & Grill, El Cortijo Taqueria y Cantina and Guild & Company. This summer, fans of the restaurant group will be able to bring home the bacon — literally.

That’s when co-owner Jed Davis expects Guild Fine Meats to open at 111 St. Paul Street, the space that once held Pacific Rim. The meats for which the store is named will travel from Catamount’s Winooski commissary kitchen, where they will be cut from whole animals.

Davis says to expect pork from Vermont Heritage Grazers, poultry from Adams Turkey Farm, and beef from Jericho Settlers Farm and LaPlatte River Angus Farm. The beef will be dry-aged for steaks like those served at the Guild steakhouse. Pork not used for conventional cuts will be turned into a range of fresh sausages; custom-blended, ground meat; dry-cured salumi; fresh charcuterie and bacon.

Weekend demonstrations will allow foodies to see how a chef crafts porchetta or bones a leg of lamb, while the less culinary minded can purchase ready-marinated meats. With those, “you’re 90 percent of the way to a great dinner at home,” Davis says.

For customers who don’t want to eat in, Guild Fine Meats will serve handcrafted sandwiches from lunchtime through early evening. Homemade breads and condiments will complement house ham, turkey and roast beef, as well as dry-cured specialties such as salami. Limited seating will allow some sandwich eaters to stay inside for lunch, while others take advantage of a bench in nearby City Hall Park. It will be summer, after all.

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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.


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