When Cat Gleason, a current student at the Culinary Institute of America in Hyde Park, NY (James’ alma matter) reached out to inquire about doing her externship at Porter Road Butcher, the two immediately jumped at the opportunity to become a certified and qualified location.
Whether you’re a fan of the European travel, a lover of cross-culture cookbooks, or just an avid consumer of all television programs a la Anthony Bourdain, you’re probably hip to the love affair that the Mediterranean Europe has with one particular culinary crew: dry-cured meats.
They say scent is the strongest sense tied to memory; for me, it’s the combination of all five senses that really locks the good ones in. I have a strong memory of the first time I ever fell in love with blueberry pie, and it doesn’t all solely lie in that intoxicating smell.
It’s a well-known fact that it’s hard to beat our meat here at Porter Road Butcher, but we have to admit, you can find some pretty damn respectable—nay delicious—meat around town that’s well worth your precious dollars. Whether it’s a classic American cheeseburger, or a patty that boasts something crazy or irregular, PRB West’s Wesley Adams has an opinion on almost all of them.
Husband and wife Elizabeth and Andrew McBath discovered their love for creating compound butters (if you don’t know, compound butters contain other ingredients mixed in to make them a little jazzy and a lot delicious) in their kitchen at home, and eventually made the move to monetize their hobby in 2014, creating Banner Butter.
Whether by birth or by geographic location, as southerners there are two things that one must learn to, if not inherently love: bourbon and bacon fat. And if you know anything about Porter Road Butcher, you know that we inherently love both. So why not mix them together?
Don’t get us wrong—we love cooking—the Porter Road Butcher team is a group of food-obsessed culinarians, after all. Cooking is something that we actually like to do for fun. But we also love going out to eat, leaving the thinking, planning, and ultimately cooking to someone else. We love sitting down at a table that isn’t our own, ordering a cocktail for someone else to craft, carefully choosing an item from the menu, and then widening our eyes in excitement once it makes its way into our mouth.
“Matthew was born with BBQ sauce running through his veins,” said Matt Russo’s father in a comment on The Gambling Stick’s Facebook page, “He’s been in love with barbecue for as long as I can remember.” The smoky love child of Matt Russo and Marshall Hamilton, The Gambling Stick is Nashville’s newest mobile BBQ joint that sits just outside of the east Porter Road Butcher shop.
Tucked away in the East Nashville neighborhood of Inglewood, nestled behind what is likely either yours or your best friend’s backyard, and just a hop, skip, and jump away from hustle and bustle of Gallatin Avenue sits a small oasis …
Here at PRB we are all about providing our customers with foods that will nourish them from the inside out. We sell locally and responsibly raised meats that lack hormones and antibiotics; we refuse to sell anything that contains preservatives; and we only work with products and ingredients that we can both read easily and clearly pronounced.