March-2017-Wines

This month we’re featuring two versatile wines from the Loire Valley that can be popped for almost any occasion. These single varietal expressions are classic examples of the Loire’s diverse terroir, and they both come from generational family-owned wineries. We’ve got you covered with these two selections, whomever the company and whatever the pairing.

Beef_Tenderloin_Charleston_Butcher

We think dinner at home beats the hassle of dining out on Valentine’s Day, especially when dinner is made with the exceptional products from Ted’s Butcherblock. Cooking good food at home doesn’t have to be complicated! When your meal is based on quality ingredients, simpler is often better. Consider these classic combinations and place your special Butcher and Seafood orders today.

Feb-Wines

We’re featuring two classically styled French blends as our featured wines this month. White Bordeaux and Red Côtes-du-Rhone have always represented fuller-bodied, versatile wines that go well with lots of different types of food, and these are a particularly nice value.

Jay-Griffin

We’re proud of our careful selection of boutique wines, and wanted to introduce our wine buyer and specialist, Jay Griffin. Whether you’re picking up a bottle of wine to go with your steaks or a mixed case to please a crowd for a special celebration, Jay has you covered with a diverse selection from boutique vineyards from around the world.

Green-Heart-Project-Logo

Tasting donations from our Friday Wine Tastings this quarter are benefiting The Green Heart Project, a local non-profit that builds garden-based learning projects and school garden programs in our community. These programs educate students and provide a valuable after-school experience for local students, who learn through growing, eating and celebrating great food.

jamey

We’ve got bittersweet news to start off the new year here at Ted’s Butcherblock. Chef Jamey Fairchild is moving on to an exciting new opportunity that will truly showcase the skill and talent he’s honed here at Ted’s. Hired to work in the sandwich station six and a half years ago, with a lot of hard work and dedication Jamey progressed to various roles in the kitchen before taking over as Chef.