Cured DC

So my brother has a PhD from the London School of Economics. He works at RAND (that “consultant” to the Pentagon).  Sometimes I think he’s a CIA analyst because he occasionally makes clandestine trips to South America.  …But I ain’t scared. He’s also a passionate conservationist and outspoken defender of the weak and champion for social justice. But then again…he’s incredibly skilled with a knife.

In fact, he’s quite the butcher. After three years of self-training, including apprenticing under Mike Smollon, he’s ready to take the plunge into some serious butchery. He’s joined the culinary incubator at Union Kitchen in DC–already being praised by the press, Mayor’s Office and foodie scene, Union Kitchen promises to take the small army of food artisans in the area and give them a commercial home, launch advice and start-up expertise. Over the past few years I’ve tasted his bresola, guanciale, salumi, duck prosciutto, lardo, chorizo, and aged steaks among other delicacies.

I helped Cured DC move into their new digs over the weekend, after he wired up his new cure box. We had a wonderful lunch at Red Apron over in Union Market afterwards and discussed his future. He plans to offer a CSA-type approach with classic staples, and include limited edition cured meats with a special seasonal items. I can’t wait! For a full post with more pictures head over to Cured DC’s re-tooled blog here.

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And just in case you think he ain’t serious…here are couple of pix I snapped from his “secret stash”.

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That’s right, that’s prosciutto…

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