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A Nose-to-Tail Butcher Shop is Opening in the Canal District In Time for Thanksgiving

Stillman Quality Meats is set to open in the Canal District next week, whether Kate Stillman likes it or not.

“I actually kept saying, oh, we’ll be fine; I just don’t want this to open up at Thanksgiving. But, you know what? It’s going to collide – full on rocket ship,” she told Mass Foodies last week at Stillman Quality Meats’ processing facility in Hardwick, Massachusetts.

Kate Stillman’s new butcher shop will open in the Canal District in time for Thanksgiving.

The retail store is located at 157 Harding Street, adjacent to Page Boy and The Queen’s Cups. Opening hours will span Tuesdays to Sundays from 10:30 a.m. to 6:30 p.m.

“We had discussed a couple of different locations, but it was Renee [King] at the Queen’s Cups who talked me into that spot,” Stillman explained. In addition to farm-raised meats, the shop will feature artisan cheeses, provisions, and fish from Red’s Best – an organization dedicated to reducing the distance between consumers and local fishermen.

The shop will also carry Rose 32 products, “And not in a small way,” Stillman adds, referring to Hardwick’s notoriously popular bakery, operated by Glenn and Cindy Mitchell.

Stillman has worked the Boston farmers market circuit for over 25 years, a remarkable feat considering she’s only 37. When she signed a contract with the Boston Public Market a few years back, it seemed like a no-brainer. She ramped up production at the farm and fearlessly forged ahead. The Market required attention 7 days a week, most days, from 8 a.m. until 8 p.m., and that’s not counting the 80 mile drive either way.

“I guess, ultimately we decided, I’m a single mom with two young kids. One day, I realized my quality of life had completely been diminished. The kids began to think that the dinner table was naked without a computer on it,” she said. In addition to the impact on her family, she also felt a rift in the sense of community she desired in her work.

“We knew Boston wasn’t sustainable for our model of business. I’m very hands on. I want to get to know all of my customers because we produce this really awesome product,” Stillman shared.

Everybody kept asking her the same thing: Have you looked at Worcester?

“I just never did,” she admitted, explaining, “I was working, driving to Boston every day, and the most I saw of Worcester was from the Pike.”

Finally, in April, she took a detour to the Canal District. “It’s funny, the minute I parked and started walking around, I just had a feeling – one of those vibes,” Stillman recalled. She made the decision to focus her retail efforts in Worcester within 24 hours of her visit.

Stillman knew her employees would appreciate the move. She explained, “I had pretty much traumatized my entire crew making them drive 80 miles into the city of Boston every day and taking an hour to park.”

(She estimates that she has bribed nearly every parking attendant in the city of Boston with packages of bacon and fresh tomatoes.)

The Worcester shop will allow her to flex her culinary muscles. “We had a very narrow lane that we were required to stay in at the Boston Public Market. I found it too restrictive,” Stillman said.

After five years building up the Hardwick processing facility, she had worked out an awesome chorizo recipe and a unique charcuterie program. She knew it was time to harness the full potential of Stillman Quality Meats; it was time to come to Worcester.

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Miss Last Month’s Food News? Here’s A Small Bite

Mass Foodies and The Queen's Cups sit down at Good As Gold Coffee to understand their air roasting and begin planning a fall event together. (Erb Photo)
The Kale Brussels Salad with Yellowtail at 110 Grill's new Worcester, MA location.
The Kale Brussels Salad with Yellowtail at 110 Grill’s new Worcester, MA location.

May means outdoor dining, a reality made simple with the launch of 110 Grill in downtown Worcester. I had the opportunity to tour 110’s new space for a Live segment with General Manager Patrick McClelland who expressed his excitement about the restaurant’s proximity to the AC Marriott. Lights still need to be installed on the patio, but guests are welcome to dine before dark in the meantime; stay tuned for fire pits. If you’re curious about the parking situation, rest assured that 110 Grill validates after 5 p.m. and anytime on the weekends.

The building permit for Crust's expansion as North Main Provisions.
The building permit for Crust’s expansion as North Main Provisions.

I joined Renee King of the Queen’s Cups on a tour of Good As Gold Coffee, one of her Canal District neighbors. I have driven past Good As Gold hundreds of times over the years, but this was my first venture inside. New advanced air roasting technology allows these local crafters to ensure steadfast consistency for customers. Their custom air roaster controls how heat is applied to the coffee bean, impacting the outside coloration of the roast color as well as the inside by taking measurements 10 times per second. What now separates Good As Gold from other roasters is an ability to provide more consistent coffee and dial in their recipes. Good As Gold is currently the only roaster in the United States with this precise technology. You can expect an autumn collab with the Queen. (Stay tuned for Coffee + Dessert #1!)

This month, Mass Foodies contributor Jim Eber took a chance on Crust Artisan Bakeshop’s Coney Island pizza. Alexis Kelleher’s homage to the “Up” dog, an iconic preparation with all the fixings, was created to trigger the same nostalgia she feels whenever she sets foot in her family’s eatery, Coney Island. Kelleher and her partner Nate Rossi are expanding their footprint to offer fine wine and cheese, a compliment to their signature fresh baked goods at Crust. The new entity will be called North Main Provisions.

The Worcester Market, photograph from Worcester Historical Museum
The Worcester Market, photograph from Worcester Historical Museum

Giselle-Rivera Flores broke the news that Chef Jay Powell has sold the Twisted Fork Bistro in Leicester to open a new venture in the town of Auburn. The new project will be called the Twisted Cochon BBQ and Grill. Flores also treated the family to a tea party at Fancy That in Walpole for her new series, #FamilyEats. In addition, she zeroed in on the community, applauding public markets like Allen Fletcher’s new Kelley Square Market project. Rivera wrote, “In the midst of a growth spurt, Worcester looks back on its roots in an attempt to infuse what the city needs the most: a common space to define and explore shared values among the diverse culture that breathes life into Worcester’s identity.”

The Worcester Foodies braved torrential downpours to test the waters at simjang on Shrewsbury Street. The crew found it easy to step out of their comfort zone under the watchful eye of Chef de Cuisine Mike Wenc and his knowledgeable staff. Robyn sprang for the Mulgogi (whole fish) and reveled in its flakey perfection. What a way to delight in May.