The perfect slider
Chris Mattera told us how to make a perfect slider back in 2010, and we’re still using his recipe. Yes, this is what you should bring to that cookout today.
Archives
Meat: In defense of trades
Welcome to the latest installment of our series in which some of Richmond’s greatest food artisans share what they love about what they do. Here, charcutier Chris Mattera shares his thoughts on why he loves what he does… and offers up important points about trades in general.
Meat: How I got here
Welcome to the latest installment of our newest series in which some of Richmond’s greatest food artisans share what they love about what they do. Here charcutier Chris Mattera gives a firsthand account of how he ended up making sausage, both professionally and recreationally.
Roast pork loin with crackling
Tired of turkey? Bored with beef? Try roasting a bone-in, skin-on pork roast for a delicious holiday change of pace. It’s easier than you might think.
Breaded Grilled Chop
Looking for something OTHER than burgers to grill on the 4th? Try this recipe for grilled chops from one of your local butchers.
