Monday, January 4, 2010
Restaurants Food Finds: Pine Street Market
Posted by Jennifer Zyman on Mon, Jan 4, 2010 at 5:30 PM
I first came across Pine Street Market (4A Pine St., Avondale Estates, 404-296-9672, www.pinestreetmarket.com) at the Peachtree Road Farmers Market, where the fresh-faced company was selling a small selection of its products. Later, in my kitchen, I discovered the beauty of Rusty and Travis Bowers' thickly cut bacon ($6.50 per pound), which has a sexy – not cloying – sweetness hinting of applewood, molasses and maple. It's the ultimate breakfast meat – and it's made locally. Color me won over and intrigued.
Rusty is a Culinary Institute of America graduate who's always had a passion for curing meat; he regularly made a variety of items while he was the sous chef at Pano's and Paul's. He opened Pine Street Market back in March 2009 with his wife, Travis, and their sole employee, Kyle.
Most of the salumi are made from pigs sourced from a farm in Godwin, N.C. The pigs are older so their meat isn't ideal in chop or roast form. But the tougher nature of the meat makes it perfect for smoked and cured products as it adds an immediate depth of flavor and age. The Bowers plan to launch a more boutique line of products made with artisan pork in the future.
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(Photo Courtesy Amy Herr Photography)
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Pine Street market makes the best charcuterie I have ever found in USA. True slow-aged salami, coppa 'ham', and spicy chorizo. The taste is enhanced by enzymatic breakdown with aging of proteins and fats into smaller 'yummy' molecules. Prices are extremely reasonable. Bring your cell phone so you can call for help in finding them your first visit.
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