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Having grown up in Brooklyn, it was tough to reconcile ourselves to the signature dishes of Syracuse during our university tenure, which we quickly realized was largely limited to salt potatoes — i.e. salted potatoes. Though when we cast our net a bit wider, we eventually developed a sort of captive fondness for the various regional specialties of Central New York, from Rochester’s white hots to Utica’s chicken riggies. Save for its branch of Dinosaur...
Brooklynite Jorge Viscarra, the president of GV Foods, has worked in the food service industry for 15 years, supplying fresh cuts of meat to local restaurants and hotels. But he wanted to figure out a way to bring those fine quality  steaks and chops closer to home. "He came to me and asked if I could figure out a way to create a butcher shop without the shop," said his business partner, Shannon Clare....

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