Tuesdays at Jamie Kennedy’s Gilead Wine Bar
We’re very excited about our current Tuesday night feature, it’s got TWO incredible...
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Tag: Stephen Alexander
The Cumbrae Way
Meet Stephen Alexander. His father was a butcher and his father’s father was a butcher. Stephen is...
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Stephen Alexander Deconstructs a Lamb
by Malcolm Jolley Cumbrae’s Stephen Alexander comes from a long line butchers, and his...
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Good Food Fighter Profile: Cumbrae’s
This week we speak with another of our Good Food Fighters, Butcher and Owner of Toronto’s Cumbrae’s, Stephen Alexander…
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Jamie Drummond on Food and Wine #57 Local Holiday Meats with Cumbrae’s Stephen Alexander
This week we have a rather seasonal blether with none other than the fantastic Stephen Alexander from Cumbrae’s. Stephen guides us through his suggestions of local holiday meats for the upcoming festive season. Bison, venison, beef, pork, ham, foie gras, pheasant, and more… there are so many, many alternatives to turkey… saying that, a nice brined local turkey does the job quite nicely too!
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La Quercia’s Herb Eckhouse is America’s Prince of Prosciutto
It was 1989, there wasn’t anything that was being made there that we could be proud of. We had been blessed with this unbelievable bounty, but what were we doing to show that we appreciated it? That’s when we started thinking about making Prosciutto. Ten years later, another job had taken me to Italy and back to Iowa again. I spent five years studying the art (like a good Harvard boy) and for a lot of reasons decided that it made sense. We started out by selling imported Prosciutto and then we started making it by hand.
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