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Tag Archive: charcuterie

  1. Faces of our Farms: High On The Hog

    We are excited to begin sharing the stories of our local food movers and shakers, and introducing you to the many faces behind the products you can find at the market. You may have heard of Local Root’s Monthly Meat CSA and wondered where Cuts and Craft sources their pork from.

    [do action=”button” linkurl=”https://eastendmkt.com/the-market-minute/faces-of-our-farms-high-on-the-hog/”_self”]Read More![/do]

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  2. Cuts & Craft Brings the Little Piggies to Market

    There’s been a buzz building around the butcher duo coming to East End Market. So without further ado, we’d like to introduce Cuts & Craft Artisan Meats. The creators, Rhys and Alexia Gawlak, will combine traditional, whole-animal butchery and modern restaurant technique to produce high-quality, fresh cuts of meat, as well as handcrafted cured and aged sausages, pâtés, confits, and rillettes.

    The Gawlaks have been leaders in the American culinary world’s do-it-yourself movement over the past several years. Rhys has been practicing whole-animal butchery and the craft of charcuterie for the past five years while sous chef at The Ravenous Pig. For the unfamiliar, charcuterie entails techniques for preserving meats that date from an era before refrigeration (deriving from the French words chair for “flesh” and cuit for “cooked”). Alexia’s experience ranges from years working in organic grocers and restaurant kitchens like Nobu (NYC), Luma on Park and Ravenous Pig. She also serves as co-leader of Slow Food Orlando. Alexia says, “We put our two passions [charcuterie and whole-animal butchery and ethics and sustainability] together, and came up with Cuts & Craft.”

    The couple holds a firm belief in “giving back to our community through purchasing local, giving our time, and helping others.” Their new venture will allow them to live out their credo as they build partnerships with passionate farmers and share their excitement and expertise with their customers. With their values, they are a perfect fit for East End: Sourcing local, hormone and antibiotic-free, pasture-raised meat; Knowing their farmers; Sustainability; Reliability; and Building personal relationships with the community.

    Before their space is open they will need to buy a walk-in refrigerator, a meat grinder, a few reach-in refrigerators, a sausage stuffer, and some other key pieces of processing equipment, as well as a refrigerated deli case to display products to their customers. You can help them reach their goal by donating to their Kickstarter Campaign and sharing their Facebook andTwitter with your friends! Stay tuned for their soon to come website too.