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

Georgetown Charcuterie Market Deli

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#1 chacha

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Posted 20 December 2008 - 01:02 PM

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]

#2 Mark Slater

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Posted 21 December 2008 - 10:18 AM

Secret...Sausage...Santa...!

chacha!

#3 Waitman

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Posted 21 December 2008 - 02:35 PM

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

"Don't go braggin' about how cool and clean your kitchen is. 'Caus if your kitchen's so cool and clean, ain't nothin' cookin'!"

-- Jesse Jackson


#4 agm

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Posted 21 December 2008 - 06:16 PM

Oh, crap. That's what I get for not reading the board for a day.

agm - it's my name, not my job.


#5 chaofun

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Posted 21 December 2008 - 09:32 PM

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.



#6 MsDiPesto

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Posted 21 December 2008 - 10:28 PM

Curses! I read his announcement last night, very late, and forgot about it in the light of day!

A gourmet who thinks of calories is like a tart who looks at her watch. - James Beard


#7 JoeHoya

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Posted 23 December 2008 - 02:07 AM

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.

#8 bmcdonal6674

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Posted 22 January 2009 - 07:25 PM

what's the latest? will there be any new pickup opportunities?

#9 chacha

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Posted 05 March 2009 - 06:07 PM

ChaCha getting ready for another drive-by a week from Saturday (March14)
location to be disclosed.

#10 Pat

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Posted 05 March 2009 - 06:11 PM

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.

#11 Scott Johnston

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Posted 06 March 2009 - 08:40 AM

I am in!
No more wafer thin mints for me!!!!

#12 monavano

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Posted 06 March 2009 - 09:23 AM

kielbasa? fresh, smoked?? Oh, yeh.

#13 TheMatt

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Posted 06 March 2009 - 10:00 AM

Oooh...I want in! Must watch thread!

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#14 agm

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Posted 06 March 2009 - 05:13 PM

What will you have? Do we need to order in advance?

agm - it's my name, not my job.


#15 Mark Slater

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Posted 06 March 2009 - 05:21 PM

Don't forget: the secret password is Cha Cha.

#16 DanielK

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Posted 06 March 2009 - 05:29 PM

Don't forget: the secret password is Cha Cha.

Yeah, what happened to domino?

#17 chacha

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Posted 12 March 2009 - 01:45 PM

Stachowski Brand Charcuterie
Saturday March 14
12 p.m
Watergate Hotel
Look for the 88 Trooper
Password ChaCha

#18 Waitman

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Posted 12 March 2009 - 01:47 PM

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?

"Don't go braggin' about how cool and clean your kitchen is. 'Caus if your kitchen's so cool and clean, ain't nothin' cookin'!"

-- Jesse Jackson


#19 xcanuck

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Posted 12 March 2009 - 03:24 PM

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

#20 synaesthesia

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Posted 12 March 2009 - 03:40 PM

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

Brian: Stewie, if you don't like it, go on the internet and complain about it.

#21 Waitman

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Posted 12 March 2009 - 04:45 PM

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....

"Don't go braggin' about how cool and clean your kitchen is. 'Caus if your kitchen's so cool and clean, ain't nothin' cookin'!"

-- Jesse Jackson


#22 Scott Johnston

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Posted 13 March 2009 - 09:25 AM

Still confused on the location (and I confuse very easily).
No more wafer thin mints for me!!!!

#23 zoramargolis

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Posted 13 March 2009 - 11:51 AM

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!

#24 Waitman

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Posted 13 March 2009 - 01:06 PM

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.

"Don't go braggin' about how cool and clean your kitchen is. 'Caus if your kitchen's so cool and clean, ain't nothin' cookin'!"

-- Jesse Jackson


#25 anv

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Posted 13 March 2009 - 01:08 PM

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

#26 chacha

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Posted 13 March 2009 - 10:44 PM

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

#27 hillvalley

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Posted 14 March 2009 - 02:16 PM

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.
How do you know you're a well-adjusted foodie?-babka
Will schmooz for schmaltz-qwertyy

Just keep on smiling-Mrs. Brown

She never promised that life would be easy, but she did promise that if I hung with her the food would be good. -Joan Bauer


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-Michael Chabon

#28 xcanuck

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Posted 14 March 2009 - 02:28 PM

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:

#29 chacha

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Posted 14 March 2009 - 03:35 PM

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.

#30 zoramargolis

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Posted 14 March 2009 - 04:08 PM

: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.

#31 DanielK

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Posted 14 March 2009 - 05:17 PM

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.

#32 Rhone1998

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Posted 14 March 2009 - 06:42 PM

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!

--
Dan


#33 DanielK

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Posted 14 March 2009 - 09:46 PM

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...

#34 hillvalley

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Posted 14 March 2009 - 09:53 PM

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:
How do you know you're a well-adjusted foodie?-babka
Will schmooz for schmaltz-qwertyy

Just keep on smiling-Mrs. Brown

She never promised that life would be easy, but she did promise that if I hung with her the food would be good. -Joan Bauer


...the craving of a Jew for pork, in particular when it has been deep-fried, is a force greater than night or distance or a cold blast off the Gulf of Alaska.
-Michael Chabon

#35 DanielK

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Posted 14 March 2009 - 10:05 PM

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:

#36 agm

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Posted 15 March 2009 - 08:52 AM

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?

agm - it's my name, not my job.


#37 Heather

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Posted 15 March 2009 - 09:19 AM

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:

#38 TheMatt

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Posted 15 March 2009 - 01:29 PM

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!

TheMatt
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#39 porcupine

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Posted 15 March 2009 - 05:17 PM

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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http://elizaberryblog.wordpress.com/


#40 cjsadler

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Posted 31 March 2009 - 10:11 AM

http://www.meatcrafters.com/

Chris Sadler


#41 Waitman

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Posted 31 March 2009 - 10:21 AM

http://www.meatcrafters.com/

Oh no! Not "Meatcrafters!" Totally not the preferred name of those in line the other day.

"Fine salami -- in about an hour."

Oh well, the proof of the pate is in the eating.

"Don't go braggin' about how cool and clean your kitchen is. 'Caus if your kitchen's so cool and clean, ain't nothin' cookin'!"

-- Jesse Jackson


#42 zoramargolis

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Posted 31 March 2009 - 10:24 AM

http://www.meatcrafters.com/

Pallette/Palate. <sigh>

#43 Hannah

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Posted 31 March 2009 - 10:38 AM

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.

confectionery based existentialist

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#44 goldenticket

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Posted 31 March 2009 - 10:43 AM

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.

Jackie B.

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#45 The Doctor

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Posted 31 March 2009 - 10:45 AM

Any word on a pre-Easter roadside operation? It would be considerably more convenient than a trip to the Broadway Market.

#46 goodeats

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Posted 31 March 2009 - 11:44 AM

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....
Taste. Feel. Be comforted.

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Or ply me with rye,
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#47 comestibles

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Posted 03 April 2009 - 09:34 AM

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

#48 Waitman

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Posted 03 April 2009 - 10:16 AM

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.

"Don't go braggin' about how cool and clean your kitchen is. 'Caus if your kitchen's so cool and clean, ain't nothin' cookin'!"

-- Jesse Jackson


#49 chacha

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Posted 10 April 2009 - 10:33 AM

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.

#50 TheMatt

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Posted 10 April 2009 - 10:48 AM

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...

TheMatt
Certified Nerd and Oh So Boring...






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