Behind the Line: Rob Levitt
Topic: On the Job
Ingredients
What is the one spring ingredient you wait for each year?
- Rob Levitt
- Executive Chef/Owner
- The Butcher & Larder
- Chicago, IL
Recently posted to On The Menu
Ramp and Romesco Sausage
- The Butcher & Larder
- Chicago
- Subscribe
Ramp and Romesco Sausage: ($10)
You know it is spring at The Butcher & Larder when these beautiful grilled ramps get chopped up and mixed into a sausage with our Romesco sauce. T... more »
farm-raised, farmer (local/regional), foraged (purveyor), humanely raised, pig (Berkshire, Mangalitsa & others), ramps, regional specialty, and sustainable
Posted 04/05/12 - Share this entry
B&L ULTIMATE COLD CUT COMBO!
- The Butcher & Larder
- Chicago
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B&L ULTIMATE COLD CUT COMBO!: ($10)
Sometimes, when you have a little bit of ham, a little bit of roast beef and some mortadella you need to introduce them all. In this case, we made... more »
Pairing: includes a bag of chips and a drink
artisanal, farmer (local/regional), grass-fed, ham (house-cured), handmade, housemade charcuterie, humanely raised, pasture-raised, pig (Berkshire, Mangalitsa & others), rancher (small scale/family), smoked, and sustainable
Posted 04/04/12 - Share this entry
Pig Skin Marmalade
- The Butcher & Larder
- Chicago
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Pig Skin Marmalade : ($5)
What to do with all the pig skin a butcher shop amasses? Cracklin' sure...just like everyone else. Cotecchino? It's 60 degrees outside. No thank... more »
skin (salmon, pork, chicken, etc.)
Posted 03/09/12 - Share this entry
