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FROM BEHIND THE COUNTER:

News, Notes & Recipes

Charleston’s Neighborhood Butcher for Nine Years?!

October 15, 2014

When we opened our hybrid neighborhood butcher shop, market and café in 2005, we set out to do something that no one in Charleston was doing. Whole Foods was just entering the market. Earth Fare had been here just a couple of years. Both offered an alternative to the hormone-laden, over-processed meats widely available in supermarkets. But there was something missing. Premium taste, for one. High-volume grocers simply can’t consistently offer the best quality, best tasting products

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Chorizo, Clams and Shrimp Over Local Saffron Pappardelle

October 1, 2014

This tasty and comforting dish offers intense flavors that are perfect for Fall. Spanish chorizo sausage (we make from scratch here at Ted’s!) sauteed with fresh local shrimp and clams from our Seafood Case in garlic and white wine is served over Rio Bertolini’s locally made homemade saffron pappardelle. A great combination of local ingredients and international flavors! Serves 4 people.

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Quality Products Are The Star Of Our Special Events Catering Menu

October 1, 2014

As a butcher shop specializing in high-quality meats and other products, we feel it’s important to use the same quality cuts of meat and poultry that we sell at the Butcher Counter in the prepared foods we offer. That’s why our Special Events Catering menu showcase the top-quality meat, poultry, game and seafood offerings from our Butcher Counter and Seafood Case. You’re guaranteed to taste the difference in the items that come out of our kitchen.

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Standing Rib Roast

October 1, 2014

Cooking the perfect holiday “centerpiece” can be a daunting task. Here, we demystify cooking a delicious and attractive standing rib roast.

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Make Your Own Maple-Cured Smoked Bacon

October 1, 2014

Using these simple instructions, you can make 4 lbs. of your own maple-cured bacon in just 8 days.

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