Meet your local butcher: Curtis Stone
Words: Mark Hughes | Photography: Ray Kachatorian
In the May/June issue of Selector Magazine, celebrity chef Curtis Stone
talks about opening up his own butcher shop in Los Angeles. "It is a pretty
special joint," says Curtis, laconically. "Something I always missed in LA
was a great butcher shop, and when I say great butcher shop, I mean one
that sources game, does whole animal butchery and has different cuts.
But don't think Curtis has completely lost his marbles. The Butcher
Shop is part of his new restaurant Gwen, on Sunset Boulevard.
Gwen is all at once, a restaurant, a cocktail bar, a patio hang-out, and a butcher shop.
"My idea was, if you've got a butcher shop and a restaurant, then
you can create a use for anything you buy in. I was just in the shop
cutting some pheasant terrine for a customer. We bought that pheasant in
two days ago and I turned it into a terrine, which I can sell in the shop
or in the restaurant. So you never waste anything."
Get Curtis Stone's 80 day dry-aged ribeye with creamed corn and charred scallions recipe in the May/June issue of Selector
A highlight of the butcher shop is beef from Australian producer David
Blackmore. But to get this world renowned Wagyu to the States has been no
"When I first spoke to David I said, 'I want to buy some of your meat for
the butcher shop.' He said, 'Nah, the only way I could make sense of it is
if you were to become the distributor.' I didn't want to be a distributor
of meat! But I loved it, so I said, 'We'll figure it out.' So here we are,
'Stones Meat Distributors'. But we are selling so much of David's Wagyu,
people are just absolutely in love with it."
Read the full story in the May/June issue of Selector, out now, with Curtis Stone on the cover.