The MeatBucket Podcast

MeatBucket MINI series - Appetizer sized episodes highlighting restaurants and discussing food scene news & events, typically around Columbus, OH.

This episode was inspired by a recent dining experience at The Avenue in Granview Heights, OH. Yusef was our server for the evening and he was absolutely pure and memorable in the right kind of way. Unfortunately, good help like that is harder to come by as restaurants are being hit especially hard by the labor shortage.

Thank you to the following sources:
https://www.forbes.com/sites/aaroncolby/2021/06/14/labor-shortage-forcing-restaurants-to-get-creative-and-remain-complaint/?sh=38fe35002eb8

https://www.dispatch.com/story/business/2021/06/21/ohio-companies-wendys-evenflo-hard-rock-casino-cincinnati-worker-shortage/7691469002/

MeatBucket MINI series - Appetizer sized episodes highlighting restaurants and discussing food scene news & events, typically around Columbus, OH.

This episode was inspired by this article by ColumbusAlive.com, Falafel Kitchen brings excellent Middle Eastern flavors to the North Market Bridge Park

Mazah Grandview

Falafel Kitchen

Music brought to you by Clayton Moore & Caty Petersilge via their 2021 album, "Alackaday". The song at the end is called "Coming to You" and we absolutely love this album! 

First episode of the new MeatBucket Mini Series delivering appetizer sized episodes highlighting restaurants and discussing food scene news & events, typically around Columbus, OH.

In this bite, hear about Nick's new adventure with Popmenu and discuss an article by the Columbus Dispatch about the food and drink options in the new home of your Columbus Crew, Lower.com field.

Music brought to you by Clayton Moore & Caty Petersilge via their 2021 album, "Alackaday". The song at the end is called "Coming to You" and we absolutely love this album! 

#RideTheBucket with Nick and Jake as they meat with the undertaker of cured meats - Chef Stephan Madias of Warios Beef and Pork - for an exclusive conversation.

A few standard questions lead to a bit of the backstory on chef, including why he is here in Columbus, why/how he started Warios, who influences and inspires his cooking, and his thoughts on cold cuts VS Italian sandwiches and Philly cheesesteaks VS cheesesteaks.

WARIOS: Instagram and Website

MENTIONED: Chef Brian Polcyn - Learn Charcuterie and Butchery from an Expert

OUR WEBSITE: The MeatBucket Pod

#RideTheBucket with Nick and Jake as they meat at CLEAVER for an exclusive interview with Rick Ricart of #1Ricart Automotive to talk  Arnold Schwarzenegger insider stories, peanuts & coke, family business and legacy, and why shopping at The Butcher & Grocer is important to Rick.

YOU ARE NOT ALONE!  A Kid Again is here for your child, for your family, and we are here for you.  Every child in America with a life-threatening condition can be A Kid Again. 

We're Dealin!!  You gotta check out this archive of Ricart commercials 

Ride the bucket with Nick and Jake as they meat with Chef Zach Martin of Columbus' House Taco. Get to know Zach with standard questions, learn why Zach started the business and how he separates his tacos from the pack, and go real time on a vision journey with Zach to hear what the future holds.

Follow Zach on Instagram: @house_taco

ORDER: send a DM to Zach on Instagram and ask to get on the list!

PROTEIN: Always, a special thanks to The Butcher & Grocer for the support! 

Ride the bucket with Nick and Jake as they meat at CLEAVER (best restaurant in Grandview) for an exclusive one of a kind experience with Columbus Blue Jackets stars Cam Atkinson & Nick Foligno AND recurring guests Tony Tanner of The Butcher & Grocer and Spencer Syalor AKA The Wizard of Za.

Listen to hilarious stories from Cam and Nick about their life and careers with the CBJ, hear about CLEAVER, and get the inside scoop on the new brick and mortar coming to Clintonville by The Wizard of Za.

INSTAGRAM: camatkinson13 cleavergrandview wizardofza

FOOD: Huge props to jay.klevin , executive chef at CLEAVER for an amazing meal

MENTIONED: Battery Hockey Academy 

Ride the bucket with Nick and Jake as they meat with Chef Andrew Smith of Columbus, OH. Learn what inspired Chef to cook in the first place, where he pulls inspiration from today, what he sees in the industry from a consultant's perspective, his philosophy on food waste and culinary school, a few tips for home cooks, and more!

**This episode has been broken down into chapters for your listening convenience!

Follow Andrew on Instagram: @chefasmith

Protein: Always, a special thanks to The Butcher & Grocer for the support! Recently named one of Columbus' fastest 50 growing companies - CONGRATS!

Also Mentioned: 

• In "Standard Questions & getting to know Chef Smith" discussing Chef Smith's favorite taco places in Columbus:
  • La Super Torta  
  • @alebrijes.foodtruck and @alexreyes_2012
• In "Roys Ave Supper Club" discussing the supper club Chef Smith and his wife Devoney run
  • @roys_ave_supperclub
• In "CLEAVER, Chef Jay Kleven, and the business side of running a kitchen" discussing who Chef Smith leans on and bounces ideas off of 
  • @cleavergrandview @jay.kleven @rockmilltavern
• In "Culinary School and tips for home cooks" discussing where Chef Smith went to school and thoughts/tips for others interested in cooking
  • Western Culinary Institute became a Le Cordon Bleu College of Culinary Arts property & subsequently shut down. Click Here to learn more
• In "Pop up & Wrap Up" discussing Chef Smith's pop up dinners at Ambrose and Eve
  • @ambroseandeve

Ride the bucket with Nick and Jake as they meat with Mike Lang, a passionate "grillographer", blogger, beer drinker, meat cooker, community member, father, and friend. Mike runs the blog Another Pint Please and has a pretty pure arrangement with Weber Grills. 
Inside the episode: 

• Favorite Weber grills - and Mike has tried a lot of them 
• Recipes for smoked jalapeno poppers, "BBQ Fatty", and smoked fries
• Tips from Mike on how to improve your grill game  

Protein: Always, a special thanks to The Butcher & Grocer for the support!

Dessert: Provided by the best damn ice cream Sammies company in all of earth - Little Sweeties Cbus

Beers: Parsons North Bewing Co. - Mexican Lager, Jackie O's - Cresting Wave, Wicked Weed Funkatorium - Medora

As we mentioned in the intro, please take this episode as a reminder that food/drink can be a powerful way to unite with people in your community. Slow down. Listen. Learn. Reflect. Change. And be involved in the movement to make the world a better place one MeatBucket Experience at a time.

Nick and Jake meat with Spencer Saylor, Columbus' favorite underground pizzaiolo known as The Wizard of Za.

Always, a special thanks to The Butcher & Grocer for the support!

To get on the waiting list for this one-if-a-kind pizza experience, please contact Spencer directly through his Instagram page @Wizardofza - be sure to let him know The MeatBucket Boys sent you!

To order the best ice cream sandwiches we have EVER tasted, please send a direct message to Cali @Littlesweetiescbus - again, please be sure to let her know The MeatBucket Boys sent you! 

Ride the bucket with Nick and Jake as they meat with Nick's Dad, Joay Massaro, and his best friend Brian Grimone for a fantastic Organ MeatBucket Experience.

Always, special thanks to The Butcher & Grocer for the support!

Please contact us directly if you are interested in hiring Joe and Brian for your next dinner party ~$1,500

Vieux Carré: A Classic from New Orleans | How To Drink A YouTube channel we enjoy

Ossobuco or osso buco is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. (Wikipedia)

Mirepoix is a flavor base made from cooked, diced vegetables, usually with butter, oil, or other fat, for a long time on a low heat without coloring or browning, as further cooking, often with the addition of tomato purée, creates a darkened brown mixture called pincage (French: pinçage). It is not sautéed or otherwise hard cooked, because the intention is to sweeten the ingredients rather than caramelize them. It is a long-standing cooking technique in French cuisine. (Wikipedia)

Ride the Bucket with Nick and Jake for MeatBucket Experience #2 with Nate Schott, Owner and Founder of Nate's Steamed Bagels Food Truck.

Always, special thanks to The Butcher & Grocer for the support!

Next time you are hungry, find the food truck using this link: Food Truck Finder - Nate's Steamed Bagels

Follow Nate's on Instagram: Nate's Steamed Bagels

Learn more about the organization Nate is so passionate about: Pelotonia | One Goal

#SteamOn #Knowurbutcher #RideTheBucket

Join Nick and Jake for MeatBucket Experience #1 with Tony Tanner (Founder and Owner) and Dustin Butler (Head Butcher, General Manager, and Equity Partner) of The Butcher & Grocer, a modern butcher shop located at 1089 West 1st Avenue in
Grandview Heights, OH specializing in local meats from small Ohio farms.

Shout out to Jackie O's - the beers we drank were AWESOME: 

• Bourbon Barrel Oil of Aphrodite
• Coffee Bourbon Barrel Oil of Aphrodite
• Bourbon Barrel Oro Negro
• Bourbon Barrel Black Maple

Some highlights from the experience: 

• "Fatting out" - what it is and and how to avoid it by cooking sausage "Tony's Way"
• Meet The Butcher & Grocer Team 
• What's the beef (or rather bratwurst) with Bucyrus? 
• Why it makes sense to score some cuts of meat, and the science of cutting against the grain
• Dustin's journey
• Tips for entrepreneurs and how creative freedom fuels the shop's success
• Industry regulations
• WHAT WOULD YOU PAIR IT WITH?! Dustin's answer will make your mouth water 

Welcome to The MeatBucket Podcast! A show focused on the passion and stories of people connected to the food scene.

If your hobbies include cooking, smoking and grilling meats, eating, drinking, going out to restaurants, and hanging out with your family and friends, then this is the podcast for you. 

If there is an entrepreneurial spirit burning inside of you and you are you seeking some insights on how to start, grow, and perfect your business, then keep listening my friend because the feeling is mutual for many listeners and guests and this is the podcast for you.

This is Episode 0  - The Pilot Episode - hosted by Nick Massaro and Jake Thaxton. 

The intent of this episode is to provide a little context of what a MeatBucket Experience is and where it came from and to give a sneak preview of what the show may sound like moving forward. 

In that sneak preview, Nick and Jake get together for a MeatBucket Experience, take a brisket burger from The Butcher & Grocer,  cook it simply, taste it, and describe it. They do a little "What would you pair it with?", which is a segment they hope to do on every MeatBucket Experience style episode moving forward. And finally, they do some "Anding/Butting".