EPISODE 0014 - Benjamin Robert of Gambrel & Co. Craft Butchery

Ben grew up in in the small town of Perkinsville along the Connecticut River in the state of Vermont. With a French background and Ben's family based out of New Hampshire and New Orleans he saw many different great dishes such as crawfish boils and fresh shellfish. Ben started early in the culinary world by working in a small NY and Sicilian style pizzeria in Vermont at the age of 14. Progressing through other pizza restaurant opening Ben started working at a more upscale French Polynesia restaurant called Tilley's Cafe and later moved to San Francisco working at Bar Bambino learning under Top Chef Alum Chef Elizabeth Binder.

On a whim, Ben took an opportunity to work abroad and booked a one way ticket to Italy. Ben spent some time in Italy and Spain working in different locations and living with families throughout the countries. Ben learned how to make fresh pasta and so much much more. Ben talks about how he was treated like family and the amazing connections with food.

After returning to the States, Ben was offered an another opportunity to take on owning his own butcher shop along with a business partner. Hence Gambrel & Co. Craft Butchery in Redwood City, CA opened in 2015. Not only does Ben provide the community on the Peninsula great meat and poultry , he offers some of his favorite dishes he makes in house like crepinettes, duck confit, bolognese and many different sausages. Go visit Ben and get some delicious goods!

SHOW NOTES

Photo portrait credit by Paulette Phlipot

Tilley’s Cafe Vermont

Bar Bambino SF

Unfortunately the above businesses are closed.

Marin Sun Farms

https://www.marinsunfarms.com

Vesta Redwood City

https://www.vestarwc.com

Dish recipes described by Ben:

Maiale al Latte-Pork shoulder

Crescia Bread many different types