It’s been a while, I know, but I have a story in the quarterly Chow! food edition of the Eugene Weekly on Benedetti’s Meat Market in Springfield!
It’s been a rough few months with school, conference, and publishing deadlines, but I’m nearing the end of road on all that, so I hope I’ll be up to more cooking and food writing soon.
Check out the print edition, on the stands now, or at least read the excellent article on Dickie Jo’s online. As one of the “Misinformed” bloggers who don’t like the concept or the spreadsheet model of creating chain restaurants, I think one can read quite a bit into the reportage here. The word “Misinformed” is an interesting choice, and it speaks to exactly what rubs me the wrong way about the nascent Westraunt Empire. I don’t want to be “informed” by a marketing team that is trying to get me to buy into a concept that hits emotional buttons (e.g., good ol’ days 50s-style burger joint dedicated to parental love), calls its customers “focus groups,” and cuts costs on food and labor with an eye on expansion into bigger and more lucrative markets. I want the food itself prepared with love and respect and creativity, and I want to be able to make my own judgments about the quality of what I taste.
So. Benedetti’s. I did a bit of research for the story before I left for Buffalo v 1.2, and I took one rather sad picture (see storefront below), so I was worried that the deadline wouldn’t allow me to get more photos after I came back, so the EW photographer got the action shot of James Benedetti. I thought it turned out pretty well, don’t you?
But I did get a chance, upon my return to get a few shots of lunch, so I thought I’d share them here. Really nice ribs that unfortunately had Bulls Eye as a dip that day due to running out of the good stuff, and a slightly tough cut of lamb sirloin (I think they’re always tough), with side salads that met Retrogrouch’s approval.
The pork, as I mention in the article, is all from Sweet Briar farms, and the lamb is Anderson Ranch. You can see the ribs and pulled chicken waiting on the grill. Waiting for you, that is.
Check it out for your July 4 BBQ! Great prices, friendly meat guy, premium meat. The trifecta of BBQ bliss.