"I grew up in my family business- it was called Lorimer Meat Market Back then. I was young so of course I always wanted to cut meat It seemed so COOL!"
"We just teamed up with Niman Ranch. They deal with grass fed, grain finished, no hormones or antibiotic meat. We also teamed up with Degragga and are going to offer dry aged grass fed beef. We also sell our certified Angus beef. You want to look for the shape of an animal, the texture, the fat content, the marble, the color!"
"My father and uncle decided to close the family business. I wanted to bring it back and introduce what I learned in culinary school and my time at the Waldorf Astoria. I learned so much, I will always be grateful. I learned precision, consistency, organization, professionalism. I brought it all back. "
A cold Italian sandwich from Lorimer Market
"There are a lot of popular items, the meat balls for one. We sell a lot of our prepared salads sides like broccoli rabe, steamed broccoli, spinach, all greens!"
Close up of the Lorimer Market meat balls!
"I love to share my experiences in butchering and cooking with my customers. I have the ability to see the finished dish perfectly plated and I enjoy sharing my vision with my customers."
"I love to cook any dishes that require hen of the wood mushrooms (because It looks like a hen, ha!) It's woody, earthy, a little smoky, but not too much..everything you want in a mushroom!I"
"Most of our ingredients are as local as we can get. I frequent the farmers market every Sunday looking for a local vegetable to bring in."