This is Bryan.
Actually, I shop at more than one butcher, depending on my needs. Oh, and then there are the bacon-sausage-salami craftsmen (and women).
But this guy, Bryan, takes care of me.
Last year I asked him if it would be possible to order some sardines (since he doesn't regularly stock them). Oh, dear, he said. Your minimum order would have to be five pounds.
Then he brightened and said perhaps he could talk with some of his other customers who might want to share. Sure enough, he called us at home a couple of days later and said to come and get the sardines. (And they were good.)
Shortly before Thanksgiving, Cranky asked Bryan if he would have any aged rib roasts for Christmas. Bryan disappeared briefly into the back and returned lugging almost a whole side of beef — ageing under watchful eyes. But he suggested that we wait a week or so before ordering our roast; he didn't want anything to get misplaced in the Thanksgiving rush. I love that kind of service.
Now, this must be a bit of a difficult week for butchers. Everybody is oppressed by leftover turkey and not in the mood to buy food.
But this morning I received the best e-mail from Bryan. It said that he'd lucked into some super-fresh — and rare — blue fin tuna. (Most of the catch is exported to Japan.) He said he bought it right at the wharf this morning! That's fresh.
And that's thoughtful.
Good business, too.
Bryan didn't want this opportunity to slip by, so he sent out a message to everyone on his list.
This story has a funny ending, because I didn't actually buy any tuna.
But I just wanted to brag about my butcher. And fishmonger. His chickens are unbelievably tasty too, and...