Skillet at the Culinary Fair & Expo

It’s no secret that nose to tail butchery is a culinary trend, yet many don’t realize the reason behind it. Pork chops and chicken breasts pervade meat counters at local grocers, and consequently are forcing ranchers to produce these cuts in mass quantities which has devastating effects on heritage breeds and sustainable ranches. Not to mention that underappreciated cuts like Guanciale, Zabuton Beef and Lamb Cheeks are delicious.

Coming up this month Skillet Chef Nick Novello will showcase his passion for nose to talk butchery and sustainability in the Butcher Cut Series, a weekly installment of special menus offered Friday evenings. More detail is in the press release below. 

This June, Skillet partners with Niman Ranch for the Butcher Cut Series, a delectable weekly offering designed to bring awareness to the whole animal, sourced responsibly and raised with care. Offered Friday evenings, June 5 through June 26 at the Capitol Hill and Ballard Skillet, Chef Nick Novello will present a different four-course menu each week that focuses on underappreciated cuts – from pig heads and lamb cheeks to Guanciale and Zabuton beef.

“Niman Ranch does an incredible job of raising heritage breeds for nose to tail butchery – rather than just the cuts you’re used to seeing in mass quantities,” said Skillet Chef Nick Novello, who is spearheading the program. “When animals are raised with care it equates to undeniable flavor. You can’t argue with flavor, so come join us for a delicious adventure and support our sustainable farmers and ranchers.” 

“Our commitment to small independent family farmers, ranchers and their local communities, sustainable agriculture practice and humane animal care sets us apart,” said Jeff Tripician, EVP Niman Ranch. “All of these working together produce the finest tasting meat that you can feel good about eating.”

Menu highlights include smoked and braised lamb belly served with goat cheese, rice flour gnocchi, grilled corn, shaved parmesan, fresh herbs and a sunny egg; Zabuton beef with cauliflower puree, grilled endive, smashed fingerlings; and pork short ribs with huckleberry soy glaze, white cheddar cheese grits, toasted chia seeds, charred leeks and turmeric fried cauliflower.

Each evening includes a four-course meal that ranges from $30-$35 per person. The first three courses each feature a different cut and the fourth course will vary between house-made sweet corn ice cream or a hand blended black and white milkshake. For complete menus & to make a reservation visit the website at www.skilletstreetfood.com.