Fleisher's Organic and Grass fed meats, butchery 101

This photo essay was created over 4 days at the butcher shop Fleisher's owned by Joshua and Jessica Applestone, 38 Wall st. Kingston NY. Fleisher's is a unique butcher shop that sources all of it's products from

farms in the Kingston area. They're proud to wave the sustainable flag, with a preference for grass fed animals. The service they offer

provides a butcher shop that's open to the public Thursday through Sunday as well as wholesale delivery to restaurants that are interested in buying whole or quartered products.

In addition to the sale of meat, they offer a training program with a range of seminar formats. I chose Butchery 101 a 5 day session that will end

tomorrow. These are my memories of the classes that I enjoyed with 3 other men (Scott, Brian and Colin)under the direction of master butcher and ex Culinary Institute of America instructor Hans Sebold. This is

an experience that I value highly and would suggest

strongly to anyone interested in learning the basics

of the butchery trade.

Pike Lane B and B visiting Woodstock

With Memorial Day Weekend closing in I decided to

take a working vacation spending 5 days at Fleisher's

Grass Fed and Organic meats in Kingston NY. During my

stay I've started each morning in the Fleisher's butcher

shop, one of 4 men studying butchery under the guidance

of master butcher Hans Sebold.

My first evening included a visit to the Park Lane B&B

in Woodstock. I found Woodstock to be a refreshing

change of pace, as if stepping back into the 70's. The

streets of Woodstock are lined with small shops flying

the tie dye flag reminiscent of the Grateful Dead ans all things that grew from the great days spent at Yasburos farm just 20 minutes up the road.

Staying at Park Lane was a treat, it's a house in the woods, quiet and clean. I was greeted by a phone call from Adam Weiss the owner suggesting I settle in and make myself at home. A plate of freshly baked cookies

ready for me the the door.

After settling in I had time to walk through Adam's fine vegetable gardens admiring the raised beds filled with spring crops like asparagus and mint.

Then, per Adam's suggestion I drove through the village and beyond to find Cucina, an excellent restaurant with a lively bar and a menu heavy with salads, pizzas and pastas.

Unfortunately the haze of this May sat heavy on the Catskill mountains. I'll have to return to see everything Woodstock has to offer another time.

Jessica's Asian Chicken Meatball Soup

I've been married to the same person (Jessica) for almost

20 years. The union has been spectacular, producing 3

wonderful daughters, several restaurants, a few comfortable

homes and a common understanding that I cook and she

drives the girls from here to there and back again. Tonight

the menu has to be soft, Jessica has had oral surgery and

as the pain and throbbing progresses so will her hunger.

Soft chicken meat balls with spinach and Asian spice simmer

in chicken stock as I write.

Why Asian spice you might ask, the truth is today I have no

garlic in my pantry, if I did this dish would be made with 2

cloves. Instead I turn to the mystery jar, labeled only in Japanese.

My best friend from grade school is married to a lovely

Japanese woman. Shes so wonderful that today she works

in Japan for free, serving her country, rescuing dogs and cats

that were orphaned in the earth quake. My friend Jeff has

been home alone in LA for several weeks now, while his bride

Mayu lives on the other side of the Pacific.

On my last visit to LA, Mayu gave me a mystery jar as a gift,

it's a clear glass container filled with what looks like a melange

of seeds, chili and garlic. The liquid must be oil, if my taste

buds are correct it's a very mild sesame oil. The dark brown

contents of this jar provide wonderful depth of character

to anything they accompany.

To prepare the Chicken meatballs start with 2 boneless

skinless breasts chopped into thumbnail size pieces,

1/2 small onion diced fine. 1 carrot diced fine, 4 tablespoons

of parsley chopped, and 2 pieces of sun dried tomato chopped.

Combine all in a food processor and run until it begins to

smooth out (45 seconds). then place in a bowl and add 1 cup of

pre cooked red quinoa (chilled). Mix by hand and roll meatballs

smaller than a golf ball.

In a sauce pan bring 2 cups of chicken stock to a simmer, add

1/2 cup white wine and 1 cup diced tomato (fresh is best, canned

tonight). Season with 1 tablespoon of Asian mystery sauce (or

2 cloves of garlic and a little hot chili paste in sesame oil) and

then add the meatballs simmer until cooked through. When you're

ready to serve, stir in 2 cups of chopped fresh spinach.

2 chicken breasts (boneless skinless)

1 cup red quinoa (pre cooked, cool)

1/2 small white onion

1 carrot

2 pieces sun dried tomato

1/2 bunch parsley

2 cups chicken stock

1/2 cup white wine

1 cup diced tomato

1 tablespoon secret Asian sauce

2 cups fresh spinach, chopped

salt and pepper to taste