For those who have had the pleasure of shopping or dining at Rain Shadow Meats, Seattle’s full service butcher shop, they know the cool architectural interior built of bricks, steel, wood and ceramic tile. Expansive glass cases are filled with alluring cuts of meat, and a fastidious crew of butchers and cooks are busily plucking away at their various house-made goodies such as sausage, charcuterie, and whole animal butchery.
It’s an incredible spectacle, and to some it can be quite intimidating; but when you get to the heart of what Rain Shadow Meats really does, you find a love-story about a young man that set out to honor the history, beauty, and craft of butchery. His name is Russell Flint, a professional chef and butcher, and maybe the most unlikely Martha Stewart you’ve ever met.
“It's the one thing in my life that just makes sense. I love food and understand it,” says Flint. He also understands entertaining is an art, and Flint has perfected it by way of beautiful cured meats, and ripe cheeses with accoutrements. Perfectly charred vegetables piled high alongside toothsome sandwiches that are as lovely to look at as they are to eat, and salads please the crowds. When Flint sets a table it’s always with style, and never a grain of salt out of place. It’s by no accident that he has such a talent for his craft as he was trained in French cookery by none other than James Beard Award Winning Chef Renee Erickson at the Boat Street Café.
While Flint makes entertaining on the go look so easy, most of us might find these endeavors to be such an ominous task. The secret to his success? Simplicity! His go-tos are classics such as cold roasted chicken with mayonnaise, or a charcuterie platter with mustard and a hunk of peasant bread. Maybe a pan bagnat, the perfect picnic sandwich filled with all delicious ingredients that are ‘pressed’ so they won’t fall apart on the first bite. These are the cards up Flint's sleeve. Sure, the beautiful wood planks he’s employed and cold rosè close at hand help to complete the picture, but those are the details that make the magic unparalleled. Throw a beautiful blanket (or two) into the mix and et voilà! A masterpiece.
Written by Anna Wallace
Platters featured from Rain Shadow Meats:
Rainshadow Press Sandwich- House-made roast beef & mortadella, Fra'mani salami sopprasatta, provolone, Mama Lil’s Peppers, red bell pepper, cucumber, arugula, dijonaise, ciabatta
Cold Roasted Big Bluff Chicken with mayonnaise
House-Made charcuterie with Dijon:
Rain Shadow Meats Country-Style Pork Terrine
Fra’mani Salami Sopresatta
Speck (lightly smoked proscuitto)
Assorted Cheese with fennel mostarda and Boat Street pickled figs:
Mont-Jura Summer Comte, Cow - France
Mt. Townsend Creamery Sea Stack, Cow – Washington
1531 Melrose Ave
Seattle, WA 98122
494 Occidental Ave South
Seattle, WA 98104
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