Heading to your favourite butcher for a piece of flank steak or a Frenched rack of lamb is hardly a new concept, but the tradition has become lost in the era of grocery store super centres.
Custom butchery of locally-raised meats is making a comeback, and the Urban Butcher is an evolution of the traditional 50s-style butcher shop with friendly white coats behind the counter.
The Mission location has been a butcher shop for the past 40 years, under various names including 4th Street Meats. Second to None Meats took it over in 2004, and Canadian Rocky Mountain Resorts came on as a silent partner in 2012 allowing for more renovation and a product expansion.
Until a few weeks ago it was still Second to None Meats, a neighbourhood butcher shop Calgarians have come to know and love, led by master butcher/operations manager Bob Choquette.
He’s now joined by chef Lancelot Monteiro, executive chef at Cilantro, one of the CRMR restaurants and a staple of the Calgary food scene for the past 22 years.
They’ve completed a makeover, adding a lineup of fresh and frozen prepared dishes and crafted house-made sauces, spreads, pickles and preserves to the menu of well-raised and butchered fresh meats, handmade sausages from a generations-old recipe and cured deli items.
“After so many years in the restaurant business, Canadian Rocky Mountain Resorts realized that they have certain sauces and other recipes that people loved, and we could jar them and sell them,” says Monteiro.
The curry sauces come from chef John Donovan at Divino (the red pairs well with seafood; the green with chicken) and the heirloom tomato ketchup comes from chef Thomas Neukom of the Lake House.
The freezers are stocked with soups, tenderloin lasagna, lobster mac & cheese and Shepherd’s pie — many of which were mainstays on the Cilantro menu for…