chacha

Stachowski Market and Deli, 28th and P Street in Georgetown, Featuring Jamie Stachowski's Charcuterie

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Stachowski Charcuterie sales and pick up for orders

Tomorrow Sunday December 21 from 12-2 p.m.

Meet me on Pershing drive in the parking lot near the intersection of Route 50 in Arlington.

I will have

Christmas Boudin flavored with cardamom and ginger 12/lb

Venison Pate 19.5/lb

Country Pate 10.50/lb

Rabbit Terrine 13.65/lb

Fresh Kielbasa 5.53/lb

I will be driving a junkie trooper. The password is chacha.

----

[Editor's note: Click down to Post #92 (May 1, 2012) for the opening of Stachowski Market and Deli. Congratulations, Jamie! Cheers, Rocks]

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So, where were y'all? Jamie was in full Santa mode and the hard salami -- amongst other delights -- was extraordinary.

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That was awesome. The smell of charcuterie out of that trooper was incredible.

Stachowski Charcuterie sales and pick up for orders

Tomorrow Sunday December 21 from 12-2 p.m.

Meet me on Pershing drive in the parking lot near the intersection of Route 50 in Arlington.

I will have

Christmas Boudin flavored with cardamom and ginger 12/lb

Venison Pate 19.5/lb

Country Pate 10.50/lb

Rabbit Terrine 13.65/lb

Fresh Kielbasa 5.53/lb

I will be driving a junkie trooper. The password is chacha.

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Can't speak to the boudin yet, but the kielbasa was delicious for dinner tonight.

Per Chef's suggestion, I poached it in water for about 20 minutes before pan-searing it. The flavors were rich and spicy, with a meatiness that I haven't tasted in a store-bought kielbasa before. Served with a garlic aioli mustard from Trader Joe's, it hit the spot. I missed that unnaturally pinkish color for a moment or two, but I quickly warmed to the natural coloring and am looking forward to cooking up the next one ASAP.

The salami - cured, coated with mold, and dangling from a string perfect for turning any kitchen into the set of That's Amore! - was redolent with garlic and had a soft, juicy texture that gives a pretty good idea of just how much fat goes into these things before the curing begins. Delicious in large chunks.

So glad I caught ChaCha's post this weekend...we'll be writing about the experience (and sharing a picture of Chef Stachowski in his holiday finery) over at Capital Spice this week.

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ChaCha getting ready for another drive-by a week from Saturday (March14)

location to be disclosed.

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ChaCha getting ready for another drive-by a week from Saturday (March14)

location to be disclosed.

I want to get there this time. My only plans for that day are (so far) in the evening, so I should be able to pull it off.

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Stachowski Brand Charcuterie

Saturday March 14

12 p.m

Watergate Hotel

Look for the 88 Trooper

Password ChaCha

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Back to the scene of the crime...

Watergate's a big place (and the hotel's closed for renovations). Can you give us a hint?

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I'll arm wrestle any of you motherf**kers for the saucisson sec. It's all mine. Mine, I tell you! All mine!

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What he really means is "on the bottom level of an underground garage just over the Key Bridge in Rosslyn." Heh heh. :rolleyes:

Actually referring to crimes Jamie himself might have committed in an earlier life....

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Note to Jamie:

For goodness sakes. If you want to sell your stuff, tell people exactly where to find you. They might not bother to try, if they aren't sure!

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I'll arm wrestle any of you motherf**kers for the saucisson sec. It's all mine. Mine, I tell you! All mine!

It's a well-documented fact that, ever since they started wearing helmets, hockey players are more bark than bite.

Yer on.

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Yes, please tell us the details. I've been anxiously awaiting this moment, but need some clarity!

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Good Evening Devotees.

Stachowski Brand drive-by on the Virginia Avenue side of the Watergate-

It is practically deserted now...

Fresh Kielbasa

Lamb Merguez

Pate de Campagne

Bresola

Salami Cotto

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One of the more fun (and tasty) experiences I've had because of this board in a very long time.

I'm trying very hard not to comment on watching men share their meat with each other.

And Greg the lurker, time to sign up and start posting. It sounds like you aren't doing anything with your time during the day anyway.

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I'm trying very hard not to comment on watching men share their meat with each other.
Waitman was very generous and saved the last half of the Salami Cotto for me (I arrived about 5 minutes late). But there IS something disconcerting about a guy - especially Waitman - saving a nice long piece of spicy fatty meat for me.

I also picked up a couple of slabs of the pate de campagne and the smoked kielbasa. I think all that, along with the bottle of Hendricks and case of Fever Tree tonic, will form the basis of my solitary festivities tonite.

Thanks to Jamie and Carolyn for bringing the bounty to us. Next time....BRING MORE!! :rolleyes:

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mucho amore, I will bring more next time. and start chirpin about the name. togeather we stimulated each other and the govt.wasn't involved.

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:rolleyes: I blew it. Lost track of time and got there at ten of one to find only a small sign taped to the wall: Stachowski products sold out. Charles, I assume that this is my payback for getting all of the veal cheeks at Eco-Friendly a few weeks ago.

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I'm trying very hard not to comment on watching men share their meat with each other.
But there IS something disconcerting about a guy saving a nice long piece of spicy fatty meat for me.
togeather we stimulated each other and the govt.wasn't involved.

Ummm, yeah.

and start chirpin about the name.

Jamie is finally realizing our his dream, and putting together a formal business selling and distributing his charcuterie.

I'm not sure why "Stachowski Brand Charcuterie" isn't the leading contender for the name! What was the other idea - someone else will have to pitch in - it was non-memorable enough that it already slipped my mind. MeatSomethingorother.

I came home with bresola, pate, venison sausage, and chicken brats.

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I'm not sure why "Stachowski Brand Charcuterie" isn't the leading contender for the name! What was the other idea - someone else will have to pitch in - it was non-memorable enough that it already slipped my mind. MeatSomethingorother.

It was "Meat Crafters" or something like that.

I would just like to say that the aspic around Jamie's pate is pretty much the most delicious taste of anything I have ever had. My wife turned her nose up at this. Ha! More for me.

Oh, and just go with your name, man!

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I came home with bresola, pate, venison sausage, and chicken brats.

Update: my 9-year-old daughter, who wouldn't even touch a burger at Ray's after the parking lot pickup, scarfed down bresola, venison sausage, and the chicken brats at dinner (along with some baguette, salad, and brie.) She wouldn't touch the pate, but the 11-year-old happily ate a double portion. I like that my kids prefer real food to chain and fast-food crap, but it's an expensive victory...

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Update: my 9-year-old daughter...scarfed down bresola, venison sausage, and the chicken brats at dinner (along with some baguette, salad, and brie.) She wouldn't touch the pate...
So your kid will eat Bambi but not Babe? :rolleyes:

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So your kid will eat Bambi but not Babe? <_<

Hamburgers, and other ground meat (meatloaf, stuffed cabbage) seem to be on the "reject" list.

Steak itself, not a problem - she's taken down an entire hanger at Ray's before.

And her favorite Jewish joke: "If God didn't want us to eat pig, he wouldn't have wrapped it in bacon." No problem eating Babe. :rolleyes:

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Bresola and smoked kielbasa for dinner last night. Yes, sometimes life is good. The bresola's gone, but we have plenty of kielbasa left ... for now.

A couple of friends dropped by around 9:00 last night. None of us was particularly hungry, but we decided to taste the pate de campagne, along with some 12-grain bread from Heidelberg. So much for not being hungry. It's gone. But we still have a few tasty treats to look forward to.

"Stachowski Brand" is the way to go.

So, when's the next drive-by?

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I am so happy to be quitting my all-consuming day job in a few weeks so that I can resume reading this board, and finding out about stuff like this BEFORE IT HAPPENS. :rolleyes:

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I am so happy to be quitting my all-consuming day job in a few weeks so that I can resume reading this board, and finding out about stuff like this BEFORE IT HAPPENS. :rolleyes:
Too bad @chacha is not our favorite meat vendor. Otherwise, I could have Twitter text me when new meat day occurs! Sadly for me, though, this time I was available later in the day, but not at noon. Nuts!

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mucho amore, I will bring more next time. and start chirpin about the name. togeather we stimulated each other and the govt.wasn't involved.

Lamb merguez, please. Please?!

The dry salami and bresaola are fantastic. I think I can smell the smoked kielbasa from the driveway.

Use your name.

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Pallette/Palate. <sigh>
Never mind that, they can't even spell Jamie's name consistently throughout the site (look at the end of Mitch's bio). Even for a placeholder site, that's bad.

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Man, y'all are a tough crowd :rolleyes: . I don't care what they call it, or how they spell it, just so I can get (on a regular basis) some of that merguez I got to sample at Taste of the Nation last night! Good stuff - as was everything else they were offering.

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I don't care what they call it, or how they spell it, just so I can get (on a regular basis) some of that merguez I got to sample at Taste of the Nation last night! Good stuff - as was everything else they were offering.
Jamie was looking sharp last night that's for sure! The setup and presentation looked great, so I am sorry that I missed it....

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Hi,

I just signed up recently and just now discovering this board. When is the next sale and pick-up?

Whenever the mood strikes Jamie.

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If anybody is interested in some Easter kielbasa come and pick it up.(5301 32nd st. N. ARL. va. 22207)

10 AM - 2 PM TOMORROW. Go directly to the garage.

Saturday April 11. or call me 202 413 7355.

Thanks for all the chat about the name- I have showed to my partner.

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If anybody is interested in some Easter kielbasa come and pick it up.(5301 32nd st. N. ARL. va. 22207)

10 AM - 2 PM TOMORROW. Go directly to the garage.

Saturday April 11. or call me 202 413 7355.

Thanks for all the chat about the name- I have showed to my partner.

Ooooh. My sister just this morning told me about the massive lines outside the Polish butchers in her neighborhood (Greenpoint aka NYC's Little Poland).

Now I'm thinking I might have to withdraw some money at the bank...

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Thanks for all the chat about the name- I have showed to my partner.

"Meatcrafters" does sound suspiciously like an afternoon show on Klingon PBS. Or perhaps something like what this guy does: Meatsmith.gif

Great to see you guys at the Capital Area Food Bank Blue Jeans Ball last weekend.

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If anybody is interested in some Easter kielbasa come and pick it up.(5301 32nd st. N. ARL. va. 22207)

10 AM - 2 PM TOMORROW. Go directly to the garage.

Saturday April 11. or call me 202 413 7355.

Thanks for all the chat about the name- I have showed to my partner.

I was disapointed that I had to be out of town for the last couple of roadside drop-offs. However, I was fortunate enough to be in town this weekend, so I made sure to stop by and see Jamie this morning. I picked up some kielbasa and some salami cotto. Both were FANTASTIC - understandbly mild, but with a real nice depth of flavor. I couldn't recommend them more - the textures and flavors are spot on. I'll be sure to try to re-arrange my schedule for future events. In the meantime, can't wait for meatcrafters.com to take off.

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I received an e-mail newsletter from the little store in Falls Church called Red, White, and Bleu (127 S Washington St) that said that they are the first store to be carrying the Stachowski Charcuterie. They mention the following in the newsletter: duck prosciutto, Hungarian beer salami, duck salami, and pate de campagne. Red, White, and Bleu is a fairly new and friendly store that is worth stopping by - especially now.

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Jamie will be at Red, White, and Bleu on Saturday. I'll quote the newsletter but you'll miss out on the big pic of him and his sausage. :D

Too bad I'll be in Charlottesville...

Red White & Bleu presents:

"UNLEASH THE CARNIVORES!"

Weekend of May 22nd - May 24th

HOLY SMOKED SAUSAGES!!!!

It is our great honor to present a tasting event this Memorial weekend with master charcutier Jamie Stachowski. We invite you to come and sample Jamie's incredible, meat-tastic creations. This is your chance to MEAT the artist behind the kitchen counter and feed off of his raw passion and intensity. See and taste for yourself Jamie's charcuterie and meet this masterful, creative chef.

This Saturday May 23rd, from 1pm-5pm, Jamie will feature an assortment of his hand-made salamis, sausages, bratwursts, pates, and proscuittos which we will pair with our tasty wines for the ultimate summer fiesta!

charcuterie board

Vegetarians - don't forget we love you too!

Chef Jamie Stachowski

Jamie Stachowski

If you're a fan of the farm-to-food movement and classic cooking, Executive Chef Jamie Stachowski is your man. A native of Buffalo, Jamie grew up on a farm where they grew vegetables, raised chickens, ducks and capons, and used what they had to make sausages, soups, sauerkraut and pickles for their extended Polish family. He loved it all, even spending time at the neighbor's farm milking cows. No surprise that Jamie quickly found his way into the kitchen.

Jamie turned pro at 14. He cut his teeth at his mother's family's restaurant but shortly moved on to Martha's Vineyard. After a couple years, three restaurants and a little growing up, Jamie headed for Los Angeles.

In LA, Jamie learned classic cuisine and became part of the New American Cuisine movement. He worked with the masters of the movement - Wolfgang Puck and Joachim Splichal in LA, at Le Perigord in NY and settled in Washington, DC, in the kitchen of Jean-Louis Palladin.

For eighteen years, Jamie has run his own successful kitchens in the Nation's Capital. At Eciti Café & Bar, Jamie created an "American baroque" menu, taking complementary ingredients, adding sauces and glazes and making "flavors that melt in the mouth." His next venture, Restaurant Kolumbia, was extolled as "poetry on a plate" by Washington Post Food Critic Phyllis Richman.

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Yo, Jamie (or anyone else in the know) - any news you want to share on Meatcrafters?

You know, since your name is completely purged from the website, and all that...

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I noticed this myself the other day. Meatcrafters did show up at the Crystal City Market yesterday for the first time. Their canopy still had Stachowski's photo on it and they DO have his Kielbasa. I picked up a package of half smokes too. Excited to give them a shot!

Yo, Jamie (or anyone else in the know) - any news you want to share on Meatcrafters?

You know, since your name is completely purged from the website, and all that...

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I had been trying to track this down for a couple of weeks. I finally got a hold of Jamie yesterday, and he confirms that he's no longer a partner in MeatCrafters. The details are here.

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I had been trying to track this down for a couple of weeks. I finally got a hold of Jamie yesterday, and he confirms that he's no longer a partner in MeatCrafters. The details are here.

"Stachowski’s name has already been scrubbed from the MeatCrafters‘ Web site, but he will still have a roll in the company. Berliner is still selling and distributing some of Stachowski’s sausages."

Tim, are you blogging on an empty stomach? :rolleyes:

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Doh! Such are the problems of this brave new editor-less blog world, which will be the downfall of western civilization in the long run. Thanks for catching this. Typo fixed!

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From Red White & Bleu's e-newsletter:

INTRODUCING JAMIE STACHOWSKI BRAND CHARCUTERIE!!!

We could not be any more excited to have been selected as the first specialty shop anywhere to carry Jamie's fantastic cured meats.

LINGUICA $8.99/ea

A Portuguese cured pork sausage seasoned with onions, garlic, and paprika

DUCK SALAMI (PETITO) $18.50/lb

Smoked, spiced with Port and juniper

PATE DE CAMPAGNE $13.99/lb

Country-style pork pate wrapped in bacon

BURGUNDIAN PHEASANT PATE

Country pheasant pate with seared pheasant breast and wine-infused pearl onions

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Stachowski Charcuterie sales and pick up for orders

For Saturday the 26th

Kielbasa

Portequese Linguica

Lamb Merguez

Country pate

Pheasant pate

Chicken Bratwurst

Veal Bratwurst

Spot to be named during the week along with the new password

Tell your friends

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Who's jonesin for some? saturday 11 pm.In the 7-11 parking lot at the corner of lee highway and cleveland (N. arlington u know staight up ganster!)

sausages?

FRESH KIELBASA (POLSKA)

SMOKED KIELBASA

LAMB MERGUEZ

VEAL BRATWURST (VEAL AND CREAM YUM O)

CHICKEN BRAT (DRIED APPLE SOAKED WITH HARD CIDER AND SAGE)

SMOKED DUCK SAUSAGE (PORT AND JUNIPER)

POTUGUEZ LINGUICA (SMOKEY PAPRIKA AND SHERRY)

All come with built in fatty drippin juicyness say it again fatty trippin juiceyness

french shizzle "sa cra bleu"

BOURGONE STYLE PHEASANT PATE (PINOT NOIR PEARL ONIONS AND LARDON)

BEEF CHEEK PATE (DRIED FIG AND WALNUTS)

salumi cotto two ways "mama mia"

(BEEF AND PORK FERMENTED WITH WHITE WINE AND CARDAMON)

(WILD BOAR FLAVORED WITH BEET AND CLOVE)

old school dry cured maturity (for over 21 yrs. old consumtion)

BRESOLA (MOLDY BEEF BABY)

DUCK PROSCUITTO (DOUBLE BREASTED 6 MONTHS AGED)

PS. PASS WORD (KOOL WHIP)

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HEY AT THE CORNER OF LEE HIGHWAY AND CLEVELAND (n. arlington u know straight up gangster) in the parking lot of 7-11. with me will be

fresh kielbasa

smoked kielbasa

veal bratwurst

chicken brat

portuguez linguica

lamb merguez

wild boar salumi cotto

beef salumi (white wine and cardamon)

pheasant pate

beef cheek pate (figs and walnuts)

bresola (moldy beef )

duck proscuitto (6 month aged)

password: kool whip

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PLEASE tell me it's 11:00 am. I have other plans at 11:00 pm - and I think that in this crowd, it's pretty likely that others do, too.

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lamb merguez

Really? You won't sell it all to someone else in advance this time? Please...?

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I'm stuck across town today, but hopefully my meat lackey will be able to make the trek.

I told 'em to say Kool Whip, Stewie-style.

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Merguez and Kielbasa went right back to the freezer, and the chicken brats were put aside for tomorrow's dinner.

Opened up the bresola and salumi cotto, as well as the pheasant pate, for what I thought was just a quick taste. Then the kids wandered in to the kitchen, and it became a swarm of hands.

Jamie, that pheasant pate... DUDE! DUDE!! Good thing I had some nice crackers sitting around.

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Now available at La Fromagerie, according to their news letter (which includes a quote from "Washingtonian's Don Rockwell"). :(

La Fromagerie is located at 1222 King Street in Alexandria.

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Stachowski Brand Charcuterie is now at the Falls Church winter farmer’s market Saturday mornings and The Palisades on Sunday mornings.

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Should I assume that everything and everyone will be frozen on Saturday? Any hints what you will have?

Stachowski Brand Charcuterie is now at the Falls Church winter farmer’s market Saturday mornings and The Palisades on Sunday mornings.

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For those in N.VA. The Organic Butcher of McLean has an very good selection of Jamie's charcuterie for sale.

I feel like I am in the Twilight Zone...I was there today also. Do you know of anyone who may have a bigger selection? I noticed Tim wrote an article about this on Thursday also.

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I feel like I am in the Twilight Zone...I was there today also. Do you know of anyone who may have a bigger selection? I noticed Tim wrote an article about this on Thursday also.

I have noticed more of a variety at Maple Avenue Market in Vienna and Red, White, and Bleu in Falls Church. I believe he's at the FC Farmer's Market this winter season, as well (correct me if I'm wrong...).

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Hey does anybody know what markets Jamie is sellling at now that the farmers market season is in full swing? Thx!

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Hey does anybody know what markets Jamie is sellling at now that the farmers market season is in full swing? Thx!

Not sure about markets, but I've seen his charcuterie in the past few days at Bar Pilar and Dickson Wine Bar.

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Hey does anybody know what markets Jamie is sellling at now that the farmers market season is in full swing? Thx!

They've been at the Falls Church Farmer's Market for the last several weeks...

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FYI to folks looking for some Stachowski sausage, I was walking around Westover market waiting for the bacon to finish smoking and was shown that there was Stachowski Sausage for sale in the freezer section of the market. There is little to no way you would find it since there is no signage and its literally one small shelf surrounded by orerida products. It's at the end of the freezer line closest to the cashiers and there are about 6 diff sausages there, all frozen.

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FYI to folks looking for some Stachowski sausage, I was walking around Westover market waiting for the bacon to finish smoking and was shown that there was Stachowski Sausage for sale in the freezer section of the market. There is little to no way you would find it since there is no signage and its literally one small shelf surrounded by orerida products. It's at the end of the freezer line closest to the cashiers and there are about 6 diff sausages there, all frozen.

Just bought Jamie's sweet Italian sausage at the Falls Church market this morning. Excellent. I'm going to serve it up in a dish with bell peppers, onions and garlic with my market marinara tonight-probably over penne pasta.

Cheese will also be involved :(

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Over the weekend I grilled the pack of Chicken Bratwurst w/Dried Apple that I had scored at the Falls Church Farmers Market over charcoal on an old Weber.

Dee-lish!!!! Can't wait to get more of his product!

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I was using this stuff at some place I worked at in Falls Church. In my opinion some of the best cured and fermented meat products not only in the region, but in the USA. I'm excited about this..Now to find some time to actually get to the shop.

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Stopped in briefly to say hello today. There were a couple of customers in the shop, and Jamie, Josef and the manager, whose name I'm blanking on, were behind the counter. It's a nice space, big and roomy in the back, which was open and in full view of the customers. Up front there's a case of fresh meat, and another full of sausages, pates, smoked and cured meats (duck prosciutto, venison prosciutto, various forms of pork), smoked chickens, and all sorts of tasty things. Another case had drinks and some miscellaneous items, and there's some light shelving with crackers, pastas and various items. On the wall is a list of sandwiches.

Already, it's a good start, and while we were there the place started to fill up. No surprise - it was a beautiful day to be outside. But it's just a start. Josef promised a lot more to come, and Jamie mentioned that there's more in the works before their official grand opening. Better to have money coming in now, though, than to wait for everything else to be done. The shop was busy enough that we didn't have a chance to talk much, so I don't know the details of what's coming, but some of the local press/blogs have said produce and prepared meals are in the works.

We walked out with smoked kielbasa and andouille, duck prosciutto, some pate, and some kind of "meat pudding" with pastrami and various charcuterie scraps, sourdough bread and other goodies melded together (it looked weird enough that I had to try it). None of them have been tasted yet - we had other plans this evening. We also walked out with lunch - a pastrami sandwich on pumpernickel, and a four-meat grinder. The pastrami was mine. It was thickly cut, and had a strong smoky, delicious flavor. Very different from a standard NY pastrami, so if you're looking for that it may disappoint, but if you just want a great sandwich with tasty, satisfying meat, it fits the bill. NQD's grinder was huge, on nice crusty bread, and she proclaimed it absolutely delicious. I'll verify that tomorrow when we split her leftovers.

We'll go back sometime to investigate the fresh meat options, and to see what else is coming. With good raw ingredients, Jamie's charcuterie, and great sandwiches, I think this will be a winner, if Jamie and Josef can adjust to the retail business.

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I went by Stachowski's on my way home for lunch today, and bought some sliced (to order) pastrami. I took it home and made a sandwich with some of it, rye bread, vidalia onion, Dijon mustard. I have to say, it's chewier than I expect pastrami to be, but on the whole I think that's a plus. It's the best pastrami I've ever eaten. No, I mean it.

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I went by Stachowski's on my way home for lunch today, and bought some sliced (to order) pastrami. I took it home and made a sandwich with some of it, rye bread, vidalia onion, Dijon mustard. I have to say, it's chewier than I expect pastrami to be, but on the whole I think that's a plus. It's the best pastrami I've ever eaten. No, I mean it.

I stopped by on Sunday on my way home from the Dupont Market. Jamie wasn't there, but his son Joseph showed me around and sold me some pastrami. It is EXCELLENT--not at all greasy and fatty like too many I've eaten, and with a pronounced smoke flavor along with the typical garlic-y, pepper-y spice. And at $11.99 a pound, a bargain compared to $13.99 a pound I paid at Neil's Deli in Carrboro, N.C. the last time I was down to visit my daughter. And Jamie's pastrami is every bit as good. The space is great, and I wish the Stachowski family all the best. I wish the parking situation in that part of Georgetown was better...

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I agree that 11.99/lb for that pastrami is a huge bargain. Parking isn't bad if you're there around 1 pm on a weekday, as I was. You can also park illegally and probably get away with it if you're only away from your car for 10 minutes, not that I would ever counsel breaking the law.

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I have stopped by this place twice now on the way to work, once about a month ago, and again today. Parking was not an issue both times around noon. I got parking on 28th one block up from the shop. Both times I got the "four meat grinder". At $11.99 it's expensive for a hoagie (around the same price as a sandwich at Sundevich, though), but it is large (maybe 12"). For me at least, it's two meals worth of sandwich. It's also very very good. I ate the whole thing the first time because I couldn't resist. Today I split it with a co-worker. I will eventually try the pastrami, but Italian subs are my favorite kind of sandwich, so I may not be able to order something else till I eat this again 3 or 4 more times.

I'm picky about my hoagies. I spent many formative years in South Jersey on Absecon Island. In fact, I was there this weekend and had a Dino's special in Margate (my childhood favorite, they use Formica Bros. bread, and it's two blocks from my parents house). Today's sandwich compared favorably.

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I worked from home today, and decided to take a long lunch and drive from Clarendon, over the bridge, to finally check out Stachowski's market. FYI, parking at 12:30 was no problem for me (I parked on P right next to the shop).

I was immediately impressed by what I saw. Dry aged porterhouses, slab bacon, pancetta, duck prosciutto, linguica, fresh sausages (some boudin with confit pork looked particularly awesome), lonza/coppa (can't remember which, but involved some dark cocoa in the rub), korean-cut spare ribs, whole chickens (smoked and raw), and some INCREDIBLE looking house roast beef...PERFECT medium rare.

I'm trying to use up some babes in the woods pork I've stockpiled in the freezer, so I didn't buy anything to cook at home this week. But I did walk out with some Linguica, cheese, massive loaf of bread, tomatoes (snacks for this weekend) and...the 11.99 four-meat grinder. I must echo previous sentiments: this is one of the most impressive sandwiches I've had in recent memory, and was more than enough for two to split. We're talking HUGE, which is not always indicative of quality, but in this case it was home run. If you love classic italian-american hoagies, run- don't walk- to get this sandwich. I live right down the street from the Italian Store, but if I have time to make it to Georgetown I'll choose this sandwich every time.

I'll be back VERY soon. Here's to their success!

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I'll see if Mr. MV can make it over there from his office in Arlington (Courthouse) during lunch sometime soon.

eta: just told Mr. MV about the rare roast beef--reminds us of Italian delis where we grew up.

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