Episode 69: Meat The Butcher Shoppe w/ Stacey Weisberg

Ready to embrace fall and all its festivities? Get cozy as we share stories of Canadian Thanksgiving, complete with the aroma of turkey and the simplicity of family togetherness. Listen to our nostalgic tale of a fishing adventure at Lake Nipissing during a snowstorm, a trip that marked our calendars seven years ago. Hockey season is around the corner, and we're already feeling the adrenaline rush ahead of our next outdoor trek. With an exciting lineup of guests, this episode promises lively discussions and fresh perspectives.

We're thrilled to have Stacey Weisberg, part owner of The Butcher Shoppe, join us with insights into three generations of butchery brilliance. Imagine the journey from New York’s bustling meatpacking district to the vibrant heart of Toronto’s Kensington Market—all while preserving traditional methods and mastering custom orders. Chris "Showtime" Johnston adds his spark, making this a captivating dive into the art of butchery and the unmatched quality that sets their business apart. Learn what it takes to become a leading meat supplier for top-notch restaurants and hotels.

Looking to elevate your culinary game? Discover the world of specialty meats, from the richness of Wagyu beef to the layered wonder of turducken. Unpack the unique flavours of Japanese, Australian, and American Wagyu, and hear how regional practices shape their distinct characteristics. Plus, we'll tempt your taste buds with tales of Chicago's food scene, Northern Ontario’s food trucks, and the convenience of gourmet meat delivery. Whether you're a meat aficionado or a foodie adventurer, this episode is your ticket to flavour town.

Follow Eating Wild on Instagram! To reach out to the boys, drop us a line at [e-mail]

Episode Transcript

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Here we go, Welcome.

(01:59):
Welcome, everybody, to anotherepisode of the Eating Wild
podcast.
I am your host, Smash Malecka,alongside Christopher Showtime
Johnson for Top Dog, Pereira andHooks at Martin's.
Welcome to the Eating Wildpodcast and welcome Siege.
Welcome to another beautifulfall morning.
It's getting cooler, brother.

Speaker 1 (02:17):
It's a fall morning and our listeners right now are
going to be in turkey comabecause when this drops it's
going to be right after the bigThanksgiving.

Speaker 2 (02:26):
That's right Canadian .

Speaker 1 (02:27):
Thanksgiving, we can't forget our American
friends.

Speaker 2 (02:30):
Oh, yeah, yeah.
And it's a big deal in theStates, man, thanksgiving is a
huge deal.
I know it's a big deal here too, but you know they got football
, they got like people.
The city's just shut down forAmerican Thanksgiving.
You know what Tone I?
Cities just shut down forAmerican Thanksgiving.

Speaker 1 (02:43):
You know what, tony, I'm a big Thanksgiving guy.
I like Christmas.
I like all these other, likeyou know it's good.
I really like Christmas,obviously when you're a kid.
But there's something aboutThanksgiving.
There's no stress of did I buymy neighbor a present or I have
to go get this and we got to godecorate.
This Thanksgiving is this aboutbeing with family and friends

(03:07):
and food.
You know there's no gifts,there's no, you know.
You know what I mean.
It's something that Ipersonally I'm a Thanksgiving
kind of guy.

Speaker 2 (03:15):
Yeah, you mentioned family.
It's the one thing that I wouldsay, the first thing that comes
to mind and me growing up here,southern Ontario, thanksgiving
was always the indication thatthe leaves are turning.
You know you start seeing thepumpkins at the grocery stores,
so you know the kids are gettinghyped up for halloween and you

(03:36):
got the straw barrels andpumpkin pies, apple pies, and
you know when starbucks startsputting out that pumpkin spice
latte.

Speaker 1 (03:43):
Oh yeah, you know it's time now All this pumpkin
stuff.

Speaker 2 (03:47):
What's going on here?
Oh man, you got pumpkin icecream.
Now what's going on?

Speaker 1 (03:51):
Everything is pumpkin and yeah, man, it's that time
of year and it's personally myfavorite is Thanksgiving and,
like I said, there's no stressand you're not shoveling snow
like you are on Christmas, andfor you it's probably special
because you know your mapleleaves start to play and then

(04:12):
you can start getting upset whenthey lose.
You know what I mean.
Relax, mister.

Speaker 2 (04:15):
Okay, let's leave.
The maple leaves out of thisconversation because I'm already
pissed off from night one.
We're not going to talk aboutit, okay, but there's something
I want to tell you, oneimportant thing about
thanksgiving that I enjoyed andI'm gonna I'm gonna skip, I'm
gonna go back five years each,because a notification came up

(04:37):
on my phone and it showed around.
This time seven years ago wewere fishing Lake Naz, bonsing,
miu and Hookset, martins, chande, gagne, and it was in a
snowstorm yes, snowstorm.
Do you remember that day?

Speaker 1 (04:57):
I do, man.
We took the boat out of LakeNipissing.
We wanted to hit the NazBonsing.
I remember that there was snow.

Speaker 2 (05:09):
And that was a really cool lake.
I want to go back there, by theway, yeah, and, and we were in
our, we were in our ice fish.
I was in my survival suit, yeah, and so was gags, like it was.
It was the orange suit.
You had your your suit on thewhite jacket, your white snow
jacket I remember, and and andfriggin martins was all done up
to the top.
It was freezing outside, butthat just shows you how much I

(05:29):
guess seven years like I don'tremember it, even snowing or
even getting ice in decemberanymore.
Oh no man, it's crazy.

Speaker 1 (05:37):
Last two years anyways I think I used my
snowblower like twice last yearand I really didn't have to.
But yeah, our seasons are sowonky.
But the good thing is it allowsus to get on the water a little
bit longer, which is cool, youknow.
And then, but for ice fishermenand you know we dabble in that,
it's a.
That's the catch.

(05:58):
Right, there's a rope, that icefishing's terrible.
So oh, yeah, we'll man, andyeah it's fall time, and yeah,
thanksgiving's coming.
Hockey's back, I love you knowhockey's back and we got a big
trip coming up and you know, andwe got, by the way, we you told
me we had some good gueststoday.

Speaker 2 (06:19):
Oh man, I got a popper of a show to you, so,
siege, I'm glad you brought thatup.
I man, I got a popper of a showto you, so, siege, I'm glad you
brought that up.
I know, for the peoplelistening to this episode,
thanksgiving will be yesterday,yes, but we are recording the
week of Thanksgiving and Iliterally butchered today 180
pounds of turkey.

(06:40):
Wow, and I'm talking organic,fresh turkey.
Of turkey.
Wow, and I'm talking organic,fresh turkey.
And guess who supplied me withthose birds?
Who's been supplying me foryears?
Gags, no.

Speaker 1 (06:53):
Not Sean DeGagna.
Who's who's?

Speaker 2 (06:55):
I don't think he can pop 180 pounds worth of turkey.
Maybe maybe he can pull himselfoff a 15 pounder, but that's
about it.
Siege, I I've been ordering mymeat from the butcher shop like
I said a million times on thispodcast, 15 plus years I've been
supporting this butcher shopand their old school, alan

(07:16):
Weisberg, who basically I thinkhe's a second generation butcher
.
They do things the old schoolway and I ordered these
beautiful birds.
They came in yesterday.
I air chilled them overnight.
I butchered them today, brokethem down.
I got the stock going overnight.
I got about 100 liters ofturkey bones that I've roasted

(07:37):
off that are simmering right now.
That's going to make abeautiful, nice gravy and it's
going to be the moisture that Iput through my stuffing.
I am a crazy, crazyThanksgiving chef Like I.
It's one of my favorite thingsto cook.
Siege.

Speaker 1 (07:51):
One of my favorite.
And listen, there's nothingthat beats, because you know
turkey, it's in the oven all day, so you can smell at.
You know you put the turkey inearly, oh yeah, and then by noon
you can smell more of it andmore and more.
And I'm really excited to havethem on too, because my father
in the last couple of years wedo the traditional butterball

(08:13):
turkey, you know, a lot of thetimes and he's been getting an
allergic reaction and he didn'tknow what it was Turns out it's
all the preservatives andeverything in these butterballs,
100%.
So the last two years we'vebeen doing these farm-raised
turkeys without all theantibiotics or whatever
preservatives that are in thesethings, and he's fine.

(08:35):
He's fine when we haveThanksgiving dinner, but yeah,
man, it's all thesepreservatives.

Speaker 2 (08:41):
I don't know as much as butter balls taste pretty
good, yeah well you know youmentioned that's such a huge
point and you know the fact thatI could pick up the phone and
order these.
They come right to my shop.
I'm blessed.
But guess what?
Siege?
We have now partnered up withthe butcher shop.

Speaker 4 (09:02):
Finally, partnered up with the butcher shop.

Speaker 2 (09:06):
It's official and to our listeners okay, if you live
within 200 kilometers of theToronto area, the GTA, you can
also get these organic,farm-raised, different.
And we're not just talkingturkeys.
We're talking wagyu beef fromjapan.
We're talking australian wagyu.

(09:27):
We're talking about canadianangus.
Whatever you want poultry, youwant chicken wings, venison, you
want duck, we have nowpartnered up with the butcher
shop.
I'm excited, but I want toshare the news live with our
guest, and today we're going tohave the honor of having Mr
Stacey Weisberg, who is Alan'sson.
He's one out of three sons twosons, sorry, it's a family,

(09:51):
family run business, like I said, and he's going to actually
join us today, which is prettyincredible because the guy is
super busy.
I've been there, I got a tourof their facility and I talked
to you right after I left there.
I was like wow, I've been usingthese guys for so many years,
yet I've never seen behind thescenes of what's going on.
And when they say that theyhand cut everything, imagine an

(10:15):
assembly line of butcherschopping meat all day.

Speaker 1 (10:21):
It's crazy, siege, it's crazy, see, with the name
of the butcher shop.
I have to paint a picture forour listeners.
With a name like that, do youthink it's a corner butcher shop
?
You know what I mean?
Like a corner?
No, no, these guys and girls,it's a big operation.
But, like you said, they'redoing everything by hand, hand

(10:41):
twisting the sausage and doingall that.
So they're staying true totheir roots and I'm very excited
with this partnership that theEating Wild and the Butcher Shop
has.

Speaker 2 (10:50):
Yeah, and you got to listen to the interview guys to
hear exactly what the EatingWild team has custom created
with Allison Pinto, who is we'vebeen working closely with her
Siege for the past month to makesure that we get something that
our listeners can get a tasteof.

(11:11):
A little bit of everything.
You know what I mean, siege.
You just don't want to havevenison, you don't want to have
elk, you don't want to havelisten man.
We're going to put somethingtogether that you're going to
get a little taste of everythingwild out there, whether it's
from farm raised in Ontario orBC.
We wanted to come up withsomething special for our
listeners and we are going todrop the news when we get Stacey

(11:33):
on who I believe might even bein the waiting room.
But I'm pumped.

Speaker 1 (11:37):
Yeah, I'm excited.
Man, let's bring him in.
This is going to be a good one.

Speaker 2 (11:41):
Well, listen, I won't take any much more time.
We're going to take a shortbreak.
On the other side of thiscommercial, we will be live with
one of the owners of thebutcher shop here in Southern
Ontario.
We'll be right back after thesemessages.

Speaker 5 (12:04):
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(13:31):
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Speaker 2 (14:38):
Welcome back to the Eating Well Podcast.
I am your host, antonio SmashMalecka.
As promised, we've been talkingabout this folks for the past
few weeks the relationship thatI've had with the Butcher Shop
for going back almost 15 years.
It's a pleasure that I get nowthe opportunity to work with
them in a different sort ofatmosphere when it comes to the

(15:02):
outdoors and wild meats andeverything that I have done with
this company since I started inthe restaurant business and
with the catering business.
Mr Stacey Weisberg is joiningus.
He is part owner of the ButcherShop with, obviously, his
father, who I've mentioned onthe podcast many times, alan and

(15:23):
we are excited to bring him onand discuss the new partnership
that we are having together whenit comes to the Eating Wild
podcast.
Stacey, thank you for takingthe time and sitting down with
us and joining us today on theEating Wild podcast.

Speaker 4 (15:37):
Paul, it's an absolute pleasure to be with you
here this morning, and althoughwe mentioned my father, we
equally have to mention mybrother, who's as much a part of
the family as I am, so mybrother is also a part of the
butcher shop as well, so let'snot let's not forget about him.

Speaker 2 (15:52):
We can't forget him.
I leave my brother out ofeverything, so that's why I'm
used to it.
I get it.
I get it.
So, listen, stacey, I got it.
We got to start from the roots.
What brought you into thisfamily business?
Because obviously you know yourfather.
We can go back I'm not evenexactly sure how many years, but
I know that your father's beenin the butchering business for
years now.

Speaker 4 (16:13):
Yeah, and if it's okay with you, I'm going to go
right back to how the businessstarted and is actually one
generation before my father, ifthat's okay.

Speaker 2 (16:21):
Wow, absolutely.
We're all years, and ChrisShowtime Johnson has joined us.
I'm here, I landed, you landed.

Speaker 1 (16:27):
The connection.
In London, ontario.
The Wi-Fi is terrible this timeof year.
How's it going, folks, chris?
Afternoon Nice to meet you, youtoo.

Speaker 2 (16:35):
Thank you for having me.
We're going back generationshere, folks.

Speaker 4 (16:39):
So where should I begin?
I guess the butchering trade inthe Weisberg family goes back
roughly three generations andhopefully it will continue on to
my kids for a fourth generation.
My grandfather came over fromEastern Europe probably in the
early 20s and he came and landedin the meatpacking district of

(16:59):
New York City, which these dayshardly resembles a meatpacking
district, but it's still verymuch called the meatpacking
district.
So he learned all aboutbutchering there, in the
meatpacking district of New York, and when he was able to scrape
together enough money to moveto join the rest of his family

(17:20):
in Toronto, he did maybe ahandful of years later.
His family in Toronto he didmaybe a handful of years later
and here I think in the early30s and 40s and continued in the
50s built quite the meatbusiness up.
He had started with a beefharvesting facility and a pork
harvesting facility and ofcourse he had some butcher shops

(17:40):
and some restaurants.
So he knew the meat businessinside and out and my father was
fortunate enough to be able tolearn all of the trades of
butchery from him.
So my dad, I think in hismid-teens, started to work for
his father I guess now we'retalking the 60s and 70s learned

(18:02):
all about the old schooltraditional methods of butchery,
which was always hand done.
You know, a lot of thetradition came from Europe and,
of course, was imported here,and that's where he learned from
.
Unfortunately, though, mygrandfather passed away at a
young age, and when he did, mygrandmother, out of an abundance

(18:26):
of caution, sold the businesses, and some of them still,
interestingly, exist today inother hands of ownership, but
she sold them so that she couldcare for her kids and herself
for the years that she was alive.
So, because my dad knew aboutmeats and about being a butcher,
he started a little companycalled the Butcher Shop and it

(18:50):
was actually in the KensingtonMarket of Toronto, which is a
downtown kind of Bathurst andCollege area with two other
people, and the market at thetime was extremely vibrant, very
international and multicultural.
Extremely vibrant, veryinternational and multicultural,

(19:10):
and he prided himself on doingthings still the old school way.
He did them custom to order andhe cared about service.
So people would walk in and askfor a steak to be cut a certain
way, or a sausage to be twisteda certain way, or different,
maybe more non-traditional itemsto be sourced, like cheeks or
like tails, or maybe evensometimes eyeballs, if I'm

(19:33):
allowed to say that on a showlike this, you're fine.
But that's what he was all about.
And I guess not only did peopleoff the street come and shop
with my dad and the two othersthat worked with him, people off
the street come and shop withmy dad and the two others that
work with him, but chefs kind ofgot wind of this butcher in the
Kensington market that waswilling to do whatever somebody

(19:53):
wanted and that allowed chefs atthe time, which would have been
the 80s, to offer something alittle bit different from the
more commercial kind of massscale restaurants.
So after three or four yearsdown in the Kensington market
and please, this can beinteractive, so interrupt me if
you have questions along the way.

Speaker 2 (20:09):
No, I'm listening, man.
I'm enjoying this Good good.

Speaker 4 (20:13):
He decided that the opportunity to provide would be
to focus on food service, sorestaurants and hotels and, of
course, schools and hospitals,golf courses and things like
that would be the focus, andhospitals, golf courses and
things like that would be thefocus.
So my dad decided to move outof the little butcher shop in

(20:34):
the Kensington Market which Ibelieve, interestingly, now is a
vegan sandwich shop.
We have nothing against them,for the record.
It's just interesting.
That's what happened to havetaken over the space and moved
to where we are now, which isjust a western part of the city,
in the Kipling and Dundas area.
And here I purchased a facilitythat was actually built to

(20:57):
pickle briskets.
So the company that was heresupplied many of the delis in
the city with pickled brisketswhich would ultimately be turned
into corned beef and pastramiand Montreal smoked meat all
kind of starting with thatpickling brisket process, again
done in a very old school way.

(21:17):
So my dad was fortunate enoughover the years as chefs which
are quite transient, you know.
By that I mean they go fromrestaurant to restaurant and if
they are working with supplythat they're happy with, they
kind of move with that supplierand as they moved um, they they
brought my dad along with themand over the years um built up a

(21:38):
business um that is now proudto support many chefs and
restaurateurs in the province ofOntario.
So that is kind of theend-to-end chronology of the
butcher shop.
At some point about a dozenyears ago I joined the business
to work with my dad and I guesstoday it's not so much a little

(22:00):
butcher shop anymore but we doproduce quite a significant
amount of meat.
But we do produce quite asignificant amount of meat, but
we like to think of ourselvesstill very much as a boutique
butcher shop.
All of the orders that we cuthere are all done by hand.

(22:20):
We cut steaks with a knife, wedon't use machines.
We twist sausages by hand.
We form burger patties all byhand.
We do things very much the oldschool way, from making hams and
pickling certain brisket itemsfor your smoked meats and that's

(22:41):
what we continue to rely ondoing things the old school way,
custom to order.
You know, however, chefs andpeople today want them, and
that's the long and the shortGuys, if I can tie it up like
that, that's amazing, it's aninteresting story, siege.

Speaker 2 (23:01):
I will tell you that.
You know I've been using thebutcher shop for many, many
years.
This goes back when we had thepizzeria days and it's funny
because I sat down with Stacy inhis office and Alan, his father
, his brother they all sittogether in the same office so
you get that family vibe rightaway when you walk in there.
And, being a customer of thebutcher shop for many years, I

(23:25):
haven't even had the opportunityto actually walk in there and
when I did, to go and finallymeet Stacey face to face and
I've met Alan over the yearsjust a few times, a handful of
times, and it's incredible towalk through that facility to
see hundreds of butchers likeStacey just said, hand cutting

(23:47):
everything to order, and it kindof took me back a little bit
and say, wow, this is where itactually comes from, this is
where all gourmet craftingcatering.
Going back to the pizza YOLOdays, as I mentioned, my family
was part of pizza YOLO and whenI had my restaurant Villa Strata
, I have always kept the butchershop as one of my the main meat

(24:09):
supplier.
And to hear that story actually, siege, it's.
You don't hear many storieslike that.
Often, where companies havegrown.
Family businesses have grown,like this, where it's that big,
but yet they still take the timeand you know, do it the old
school way, because you don'thear much of that anymore.

Speaker 4 (24:25):
Siege, and it's very interesting what you say and
that's very, very much how a lotof chefs here have continued to
work with us over the years.
And I'm sorry to interrupt, butI feel like one of the other
things that you would noticewhen you come here is, you know,
gone are the days of justhaving a strip point steak on
your menu as an offering, or achicken breast as an offering on
your menu.
Today, chefs have pushed theboundaries so far, not just to

(24:49):
include everything from trulythe nose to tail, but also so
many different other animals arebeing sourced from so many
different regions from all overthe world.
Of course, we're so proud to beable to work with local
producers here in Ontario, butchefs come here from all over
the world.
You know whether it's chefsfrom Spain that want to work

(25:10):
with a barricade pork, or chefsfrom France that want to work
with fragois that they'reaccustomed to using in the
countries in which they learn.
Or, of course, you know WagyuJapanese, japanese Wagyu from
Japan or, equally AustralianWagyu from Australia.
You know we're so proud to havebeen able to visit these farms

(25:31):
from all over the world and tryand learn what makes each of
these sources and geographies sounique, which absolutely
translates into the foods thatthey produce, and we're so proud
to be able to offer that intothis truly diverse culinary
scene in Toronto and Ontario.

(25:51):
So you're so right and we're sograteful that you've used us
over the years and now we're soproud to be able to offer such a
great breadth to the chefs andhome cooks that we work with
today.

Speaker 1 (26:04):
So Stacey Antonio has always brought on her fishing
and hunting trips.
He's always I'm familiar withthe butcher shop.
I've seen the box so many yearsso I always thought it was and
this is why I'm really reallyexcited to be partnering with
you guys.
Is I thought you were juststrictly, you know, to suppliers
and chefs, and then you go onyour website and a guy like me

(26:26):
in London, ontario, I can ordersome of this stuff right to my
house and we're not just like.
I mean doc and all that stuffLike.
The fact that you do to thegeneral public as well is
fantastic for guys like me thataren't chefs Like we're not all,
antonio.

Speaker 4 (26:40):
Well, let me be completely honest.
You know, we, we, always workthat way.
There was kind of an unspokensecret that you know friends of
the butcher shop could come hereand pick something up for
themselves.
But you know, we faced aterrible difficulty.
When COVID hit us and I'm sureI know that many industries did

(27:00):
we really tried to do whateverwe could to keep every one of
our employees on and I'm veryproud to say that we did not lay
anybody off and we needed toensure continuity of supply.
So we needed to maintain thissupply of meats from from from
the farmers, because you knowthey just can't tell the cattle

(27:21):
or the chickens to stop growinguntil COVID is done.
They needed to continue with the, with the growing cycle and, of
course, the meat needed to gosomewhere.
So we, I guess, did the COVIDpivot, like many other people
did, and we decided to open ourdoors and open our hearts and
our minds and our eyes and ourhands to the end consumer.
And we started a website, whichwas very different from, you

(27:45):
know, old school butchers likeus to try and sell some of what
we offer chefs in the cityonline.
Now it seems so easy to do, butattempting to communicate what
makes us different and whatmakes us special is really such
a tough thing to do on a websiteon the internet.
You know, we like to be able tocommunicate that we age our

(28:08):
meat longer than anybody elseand, of course, we know the
longer that we age our beef, themore tender it becomes.
We need to be able tocommunicate that all the
different grades of beef wouldbe available, whether you like
it super, flavorful and rich, ormaybe a little bit leaner.
We wanted to be able tocommunicate that everything
we're doing is custom cut in theold school way.

Speaker 1 (28:28):
So it was a struggle for us, but I'm happy that you
were able to find us out hereenjoying some of the meats which
which we deliver over, you know, across the province, now to
the end consumer well, ourlisteners are going to be
listening and this episode willbe coming out after everyone's
in turkey coma, because it willbe Tuesday when this episode

(28:48):
comes out and I'm glad to haveone of your farm-raised turkey
for my house for Thanksgivingand I'm really looking forward
to it.

Speaker 4 (28:57):
Yeah, listen, we work directly with the farmers when
it comes to turkey.
This year, we've got a greatbreadth of offering and I know,
of course, this is afterThanksgiving, but I'm very
passionate about what we do.
We're passionate about thepeople that we work with.
Being able to offer organicturkeys is not something that we
had been able to do before.
Working with a local farmer is arelationship that we've had for

(29:19):
many years now.
But yeah, you know what I lovehearing the stories, to be
honest, of how people preparetheir birds, whether it's the
traditional oven, oven roasted,or if it's now on a smoker, or
if it's spatchcocked on an on anopen flame, or even if it's in
one of those big steel deepfryers in the backyard.
I love to hear the stories ofhow people enjoy their food for

(29:42):
the holidays, which is such agreat time to get together as a
family and share a great mealtogether.
Which is such a great time toget together as a family and
share a great meal together?

Speaker 2 (29:48):
Absolutely.
There was a one year siege andStacey that I did a turducken
and I did the turducken.
I ordered all of it separatelyfrom the butcher shop.
So I got the turkey, got theduck, I got the chicken, I got
the Cornish hen and me and ChefAdam, we did it together and
Chef Adam, he also came at thetime.
His family was in the butcherbusiness, stewart Carroll

(30:10):
Quality Meats and he was ageneration I think a third
generation butcher.
So we attacked this turduckenand, needless to say, it was
probably the best thing I'veever made.
It was time consuming but itturned out amazing and Stacey
just said it, you get to sharethis with the family.
You know, siege it's, it's,it's what the outdoors does for

(30:32):
us.
It always brings us together,food brings us together and the
fact that we get to team up witha company like this that I've
known for so many years, youalready hear the passion Stacey
has.
But question I had for Stacey,just as we were.
You mentioned Wagyu and I know,as a chef, wagyu has been one
of those things where it's beentrending upwards and I'm not

(30:57):
sure if you guys I've had your,your Japanese Wagyu, which is
siege.
I don't know if you remember, Ibrought it up to the hunt camp
a few years ago.
It was phenomenal.
It was like eating butter.
The guys at the hunt camp thatlive up north were like what are
we eating here?
It didn't even look like steak,it looked like we're eating a
block of butter.
It was delicious.
And you mentioned AustralianWagyu.
Have you guys tapped into theAmerican Wagyu yet?

(31:18):
And is that even a thing?
Because I've been hearing itjust out in the chefing world
that American Wagyu is going tobe, you know, a little bit less.
I'm not sure if it's much lessthan the Japanese Wagyu but are
you guys Stacy tapping into thatworld yet?

Speaker 4 (31:34):
Yeah, I'm happy to share a little bit about Wagyu
with you guys, and I thought wewere going to be 20 minutes here
so I'm going to have to startbilling you.

Speaker 2 (31:40):
Billing you overtime here for the time I'm calling
you.

Speaker 4 (31:42):
But yes, wagyu has unfortunately been a bit of a
marketing term in Kobe beef.
That's been thrown around alittle too loosely for my liking
.
So I'm going to do my best toexplain to you guys what it's
all about and, of course, pleaseask questions so that we can
clarify any mismarketings thatexist in the Wagyu world.

(32:04):
So Wagyu is actually a breed ofcattle.
The Wagyu breed of cattleoriginated in Japan and there's
different breeds that exist forcattle all over the world.
You know, in Canada, forexample, we use Holstein breed
of cattle to make milk.
We traditionally used the Angusbreed of cattle for beef, for

(32:28):
eating steaks.
In Japan, of course it wasWagyu.
So why is the Wagyu breeddifferent?
Well, they grow a whole lotbigger than North American style
cattle or an Angus breed ofcattle, for example.
They'll almost grow to bedouble the size.
And we can talk about analogies, but think about, you know,

(32:49):
somebody like ArnoldSchwarzenegger in size versus
Justin Trudeau in size.
The guy is just built bigger,he's grown bigger.
No knock to either of them, butthe breed is just predisposed
to grow a whole heck of a lotbigger.
What influences the growth ofthe animal and ultimately the
steaks, is what they eat as well.

(33:09):
So in each of these regionsthat we've talked about, farmers
tend to feed their animals whatthey grow on their land.
In Japan, it happens to be alot of rice stalks and sweet
potatoes.
In Canada, it's lots of grainsand wheat.
In the United States it's lotsof corn.
Some of these foods help theseanimals grow up differently.
So this Wagyu breed, whichoriginated in Japan, tends to

(33:33):
grow quite large and while it'seating rice stalks and sweet
potatoes it becomes extremelymarbled.
So that is a breed and a regionwhere that animal grows, unlike
anywhere else.
The Australians, which areactually great farmers supply a
lot of meat into China and allover the world said, hey, this

(33:54):
breed is really interesting tous, let's see if we can raise
some of them in our country, inAustralia.
So they borrowed some of thegenes.
They crossbred the JapaneseWagyu with some other domestic
breeds in Australia and theygrew some Australian Wagyu
cattle.
Now they look on the ground alittle more like North American
cattle.
They still marble a whole heckof a lot, but they don't grow

(34:19):
nearly as big as they do onJapanese soil.
Like the Australians, theAmericans said well, hey, if
they're doing it, we can do ittoo.
So let's borrow some of thesegenes and raise some of these
wagyu cattle on American soil.
And similarly they do grow moremarbled.
And, to be clear, marbling iskind of that white striping that

(34:42):
you see when you're looking atthe cross section of a steak.
But they don't grow nearly aslarge as they would in Japan.
So the Japanese Wagyu are kindof unlike any others.
American Wagyu and AustralianWagyu would be somewhat
comparable.
You know they're both great.
They are a little bit different.
We tend to source both.

(35:04):
We like to, you know, invite asmany producers and farmers to
the table as we can and offerthem to the chefs here.
So I know I'm not answeringyour question specifically as to
which is better betweenAmerican or Australian, but I
would certainly invite you oranybody else to buy a steak of
US Wagyu, australian Wagyu, cookthem the same way, try them

(35:26):
yourself on the barbecue, sharethem with friends and decide for
yourselves what you prefer.

Speaker 2 (35:32):
That's amazing and Siege this is.
I know you know we couldprobably have Stacey on for two
hours easily, oh man, but weknow we're Knowledge.
I love it.
We're cutting into his timehere, but listen, he just
mentioned it right at the end.
All these amazing things thatwe've been talking about now is

(35:52):
available to our listeners in acertain area, which is you know,
we've talked about it we're inSouthern Ontario.
The Butcher Shop is located onShort Cliff Road in the Tobacco
Toronto area.
But if I'm corrected, you canstand me corrected, stacey, you
guys go in a 200 kilometerradius from your shop north,
south, east, west, we absolutelydo.

Speaker 4 (36:14):
Yeah, so we'll make deliveries with this direct to
consumer model within roughly200 kilometers in every
direction from where we are, butwe invite anyone from all over
the province to come visit ushere and have access to all the
great meats that we havesupplied chefs and restaurateurs
with over the years.
That's amazing, and maybe one inaddition to that, I think we

(36:37):
worked with you on a veryspecial assortment of meats that
I think are close to your guys'heart when it comes to wild and
game and all those sorts ofthings, correct and selected
some venison cuts, which ofcourse is very lean and perhaps
a little bit minerally based onwhat those animals eat, and some
bison cuts, which is a littlebit different from venison you

(36:57):
know larger animals and the feedis also a little bit different
from what bison eat compared towhat venison eat.
And to continue with that gametheme, of course we picked some
poultry with some Cornish hensand some duck as well.
So I think, with a little bitof a collaboration amongst us
all, we were able to puttogether a great assortment of
some wild meats so that peoplecan be inspired to enjoy and

(37:21):
cook themselves.

Speaker 1 (37:23):
So, that is the famous upcoming Eating Wild box.
That's right.
We're so excited for that.
That's the number one questionwe always get on the show is
where do you get your meats?
Because we're always talkingabout it and now our listeners
can go right to your website andget that box all in one and you
can try a little bit ofeverything.
This is a home run, a tone it'sa home run.

(37:44):
This is this give me goosebumpsI love it doesn't make.

Speaker 2 (37:47):
It made so much sense for me because one of the
things, siege, how many you gethundreds of requests online.
Where do you guys get yourvenison?
Where can I purchase bison?
And you know, cornish hens youmentioned Cornish hens, the fact
that we could do the Muscovyduck breast, like how amazing is

(38:08):
it that our listeners now cango online and see?
You know, we're not even doneyet.
There is a product code, whichis eating wild 15.
That was created with Alison,the beautiful lady, alison that
works for you.
Stacey, we've been in contactwith her.
We created this eating wild boxtogether, all of us, but the
eating Wild code, siege, you cango into the website and you can

(38:30):
order this Wagyu, you can orderpork tenderloins, you can order
everything that they offer anduse that product code.
And for the first time you usethe Eating Wild product code,
you are going to save 15% onyour first order.
And, siege, I'm not done,stacey's like.
Santa Claus.

Speaker 1 (38:48):
Okay, he's just.
He's like Oprah, just give himstuff.

Speaker 2 (38:49):
Here we go $250 free delivery to your front door.
Are you nuts?
Is this not a match made inheaven?

Speaker 1 (38:54):
That's crazy.
And then if you go on thewebsite as well, there's.
The one thing I love, too isthere's actually recipes on
there, so you can go on theirwebsite and you can see what you
want to purchase, and there's achance there's going to be a
recipe on there from one oftheir in-house uh chefs and
there's pictures.
For me I need pictures and it'sstep by step.

Speaker 2 (39:13):
So they thought of everything tone yeah, you
thought of everything and, uh,I'm actually going to be doing
recipe of the week for the nextfive episodes siege with one
item from the eating wild box.
So we're going to take one item.
We got again.
There's multiple items.
You go online, check it out,click on the eating wild box.

(39:34):
You'll see what you're going toget out of there and we're
going to do a recipe of the weekthat you're going to share on
the social so people can seewhat I'm making with an item
from that box and I'm just sohappy that, uh, we got that.
You got the time Stacey to joinus today.
I know we've taken much moretime but, like I said, it sounds
like the story has to go on foranother couple hours.

Speaker 4 (39:55):
Well, I'm happy to be back whenever you guys are
willing and open to having me.
I'm a very passionate guy.
We're a very passionate team totalk about food and these
things that we love, and it'senjoyable to be able to have
conversations with others thatshare the same passions.

Speaker 1 (40:10):
We just want to know when we can get yourself and
Allison in a fishing boat on oneof our trips.
When's that going to happen?
That's a great question.
We'll have to get back to youon that one.

Speaker 4 (40:21):
Check your calendar.

Speaker 1 (40:24):
Your son's into fishing, isn't he?
I remember when I was there,your father was showing me
pictures.

Speaker 2 (40:28):
He hooked into a pike and I think you guys have a
family cottage out on the waterthat you guys you got to get him
out there and get him fishingmore.

Speaker 4 (40:36):
My son loves it.
He's got a little special spotat the end of the dock which he
calls his honey hole.
It's a magical little spot thathe loves to pull, you know fish
out by the minute almost.
It's great.
Yes, the fishing, the passionfor fishing, is certainly in his
blood.

Speaker 1 (40:54):
There's no question oh, that's, we love hearing that
.

Speaker 2 (40:57):
All right, buddy.
Well, I just want to say thankyou for joining us and people
listening.
Don't forget to go on to theButcher Shop's website, which is
thebutchershopcom, and go on tothe.

Speaker 4 (41:07):
Butcher Shop's website, which is
thebutchershopcom, and actuallyI believe it's actually
butchershopdirectcom, directcom.

Speaker 2 (41:11):
And that brings you right to the page where you can
order online $250,.
You get free delivery.
And don't forget to check outthe Eating Wild game box and the
Eating Wild 15 code, which isgoing to save you 15% on your
first order.
Stacey, thank you so much forjoining us today on the Eating
Well podcast.

Speaker 4 (41:30):
My pleasure.
Guys, Thanks for having me.

Speaker 2 (41:40):
Imagine the joy of gathering around a table where
every meal is a celebration Atthe Butcher Shop.
They're just not a family-ownedbusiness.
They're your partners increating unforgettable dining
experiences.
Since 1984, they've honored theart of butchery.
Each order is hand-cut fresh,reflecting their commitment to

(42:01):
quality and tradition, with aminimum of 30 days aging that
enhances tenderness.
With a minimum of 30 days agingthat enhances tenderness.
From exquisite Wagyu to uniquegame meats, their carefully
curated selection is designed toinspire your creativity in the
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With next day delivery, theybring the finest meats directly

(42:23):
to your door so you can focus onsharing delicious moments with
loved ones.
Discover the difference at theButcher Shop, where every cut
tells a story.
Shop online atwwwbutchershopdirectcom.
Free delivery on all ordersabove $250.
And please use codeEATINGWILD15 for 15% off of your

(42:43):
first purchase.
From their house to yours, thebutcher shop hi everybody.

Speaker 5 (42:55):
I'm angelo viola and I'm pete bowman.
Now you might know us as thehosts of canada's favorite
fishing show, but now we'rehosting a podcast.
That's right.
Every thursday, angela will beright here in your ears bringing
you a brand new episode ofOutdoor Journal Radio.
Hmm, now, what are we going totalk about for two hours every
week?
Well, you know, there's goingto be a lot of fishing.

Speaker 2 (43:16):
I knew exactly where those fish were going to be and
how to catch them, and they wereeasy to catch.

Speaker 5 (43:21):
Yeah, but it's not just a fishing show.
We're going to be talking topeople from all facets of the
outdoors From athletes All theother guys would go golfing Me
and Garton Turk and all theRussians would go fishing To
scientists.
But now that we're reforesting-and letting things breathe.

Speaker 1 (43:37):
It's the perfect transmission environment for
line fishing.

Speaker 2 (43:41):
To chefs If any game isn't cooked properly, marinated
, you will taste it.

Speaker 5 (43:47):
And whoever else will pick up the phone Wherever you
are.
Outdoor Journal Radio seeks toanswer the questions and tell
the stories of all those whoenjoy being outside.
Find us on Spotify, applePodcasts or wherever you get
your podcasts.

Speaker 2 (44:02):
Welcome back folks Siege.
That was an incredibleinterview from a very passionate
man yeah, not like a man.

Speaker 1 (44:09):
That's bill nye the science guy.
I'm meat, he knows everythinggeez.
But I guess you would rightit's a family-run business.
But I had no idea all thedifferent things that you would
probably know more about thewagyu and all that stuff.

Speaker 2 (44:22):
But I, I, that was.
That was education for me,brother.
I literally thought that wagyucows it wasn't about what they
eat, I thought it was more aboutthe way they're raised.
I, you know, you hear rumors ofyou know little Asian people
massaging these cows and givingthem like therapy and all this
shit, and I'm just like, okay,so that's what makes all that

(44:44):
beautiful meat marbled sowonderfully.
Oh, buddy, it makes sense.
You are what you eat, man.
What are we?

Speaker 1 (44:49):
nuts.
I'm just visioning like littleAsian people giving cows
massages and listening tolullabies.
Buddy, you're killing me.

Speaker 2 (44:58):
They read them bedtime stories and everything
Milk and cookies.
At night I'm hearing thatthey're treated differently.
All honestly, I heard in Japan.
You know the breed of Wagyu is,you know they have more
attention to detail with theanimals, with the cattle and
this and that, and you get theseincredible Wagyu steaks A5
Japanese Wagyu.

(45:19):
And then you know, I hear aboutthe Australians, but you don't
really know the truth behind itall, and I think Stacey just
provided us with a little bit ofyou know honesty when it comes
to how these things are beingraised and what it takes from it
to get from there to here.

Speaker 1 (45:36):
Yeah, and I like how he said just do it, cook it for
yourself, cook the both of themon a barbecue or whatever.
Find out for yourself.
And the beauty thing is, likewe all know, wagyu is, you know
it's expensive stuff.
It's really good, don't get mewrong.
But with the butcher shop isthey do everything from every.
You know what I mean.
They don't just have the highend, the meat cuts and all that

(45:58):
stuff.
Like you know, it's fantastic.
And how about the eating wildbox?

Speaker 2 (46:03):
The eating wild box man.
Let's talk about it, brother.
Like you're going to get a bitof venison, you're going to get

(46:24):
a Cornish hen, you're going toget some duck, you're going to
get some bison.
Like I can't even across Canadaor even into the United States,
but at least for a portion ofour listeners you know they can
get some wild game delivered totheir house because, let's be
honest, it's not hard.
I am.
I'm a terrible hunter siege,I'm gonna admit it out there.
I'm not.
I mean, I'm a stick on thewater, but when it comes to

(46:48):
hunting, I gotta say I'm stilllearning we all, we all are.

Speaker 1 (46:51):
We're learning.
So I mean any hunters you talkto in the mount.
We've been doing it for I don'tknow seven years.

Speaker 2 (46:58):
We're just, we're not even breaking through yet and
that's why we, we love it yeah,we love it, and and the fact
that we are now going to be ableto get Muscovy duck breast
delivered to your front door.
You know like what if you don'tpop a duck?
What if you don't shoot a deerthis year?
You know what if there's?

(47:20):
You're hearing the Eating WildBoys putting out a venison
barbecue, venison backstraprecipe out there and it's like
you know what I really want totry that.
Or the nachos Remember wetalked about those nachos that
we?
did, and you know you want to dothat with bison or elk or any
of these amazing animals.
You can do it now, so you'rejust going to come to your house
.

Speaker 1 (47:40):
Well, that's a great point.
That's a great point for ourlisteners.
You know who you are andthere's been a lot of people
sending DMs and they want to trylike Wild Game, but maybe they
don't hunt.
Well, now you can get Farm RaysGame and you can get it
delivered right to your door and, at the same time, if you need

(48:01):
like sausages or chicken breastsor T-bone steaks, you can get
that too.
So try it, man.
Try it and send us your posts.
We can't wait to see everyonethat's trying these different
meats.
And yeah, it's very excitingfor the Eating Wild.

Speaker 2 (48:16):
Yeah, and again, I mentioned that we were going to
do a recipe of the week with oneof the items from that box.
So if you are going to bepurchasing an eating wild box, I
can definitely help you alongthe way, sharing a recipe that
we will post on the Fish inCanada website, as also we will

(48:41):
be sharing it on our Instagramand Facebook account.
But, siege, if you are anoutsider looking in and you have
the opportunity to browse thiswebsite and it's like wow, I've
never I don't see a JapaneseWagyu at your grocery store,
especially being in London,ontario, where you know it's not
a small city by any means, butyou know, maybe you're not going
to find Japanese Wagyu at yourcorner.

(49:03):
You know Loblaws or store, youknow.
But what would you look forwardmost?
Trying something that you?
Obviously eating wild box isgreat, but what would you like
to browse and try?
Something that you've nevertried before?

Speaker 1 (49:17):
I'm looking forward to.
I'm looking forward to thecornish hens, or I'm looking
forward to that.
I don't think I've ever hadthose.
So I'm, after we're done thispodcast, I am going to go on
their website and the fact, likeI mean, 250 bucks, you can, you
can.
I'm going to do with my wifeand I, we're going to sit down
and we're going to go through it, but the corn hens are right up

(49:39):
there for me.
What about you?

Speaker 2 (49:41):
Yeah, you know what the Cornish hens are, something
like I mentioned.
I've done a turducken beforeand the Cornish hen was the last
thing.
It's obviously the smallest outof the bird family probably
that you can purchase andthey're cute little Cornish hens
and I'll tell you these aredelicious.
It's like eating chicken.
And the cool thing aboutCornish hens is when you're
doing plated dinners and stuff.

(50:02):
When you're doing plateddinners and stuff, the way they
look on a plate, like you canalmost French them, like we'll
get the little chicken supremegoing but with, like you know,
with the Cornish hand, and itjust looks so real, really cool.
And it's, yeah, I'm going toprobably say I'm looking forward
to the Muscovy duck breastbecause you know we go out there
, we pop and it's somethingabout duck to me.

(50:30):
It's one of my favorite thingsand it goes back to when, the
first time I had wild duckbreast, when Coach got that duck
at Bear Creek Cottages and hesoaked it in the salt brine and
the next day he made it and itwas just so incredible that I'm
looking forward to getting someMuscovy duck breast delivered
right to their front doors.
And there's so much other stuffin there CJ, I don't know, but

(50:51):
you know what I think Wagyu.
I think a Wagyu brisket wouldbe something that I would.
I would definitely, because Iknow they have it.
I know it's on their websiteand I think I would probably
order on top of my Eating Wildbox.
I would definitely go with aWagyu brisket and I think I
would probably order on top ofmy eating wild box.
I would definitely go with aWagyu brisket and I think I
would slowly braise the shit outof that thing and make some

(51:12):
unbelievable pulled beefsandwiches with it.

Speaker 1 (51:15):
Yeah, that's great man, and I'm going to get, like
you know, a lot of steaks too.
You know I'm going to get a lotof steaks, traditional steaks,
and knowing that they hand cuteverything.
Now we know a little bit moreabout the story and, oh man, I
can't wait, even though winter'scoming.

(51:35):
We're Canadians, we areCanadians, and a true Canadian
does not put away his or hersbarbecue in the winter.
You're either underneath alittle gazebo or you've got the
garage door open and you've gotthe barbecue a little bit
outside of it, and we adapt.
So I am going to be barbecuingall season and I can't wait, man
, I'm looking forward to it.

Speaker 2 (51:54):
Oh, I'm looking forward to it too, man, I think
that our listeners are going toget to look at something that's
like I mentioned.
Siege, you were not beforeCOVID.
You were not able to gethand-cut, butchered meat
delivered to your front door.

Speaker 1 (52:10):
That's interesting.
That's an interesting story.
I didn't know that they startedthe online portal of it due to
COVID, and that's smart and,yeah, I'm taking advantage of
that advantage of that.

Speaker 2 (52:29):
Well, I'm going to now drop the actual amounts in
weight and the productdescription for your Eating Wild
box with the price attached.
Are you ready, Siege?
I am ready, sir.
So you will be receiving twopounds of venison tenderloin.

Speaker 1 (52:42):
Okay.

Speaker 2 (52:43):
You got to remember venison tenderloin.
Okay, you got to remember.
That's the filet, that's thefilet mignon of a deer.
Okay, we're going to do onepound of fresh ground venison.

Speaker 1 (52:53):
Okay.

Speaker 2 (52:55):
Bison strip loins.
You're going to get two eightounce steaks.
Bison strip loins eight ounces.
Okay, you are going to receivea whole, boneless, fresh Cornish
hen that weighs about 12 ounces, so they're almost one pounder.
Siege, yes, close to a pound.
And you are going to alsoreceive two 16-ounce Muscovy

(53:21):
Canadian duck breasts oh, man,boneless, ready to go in this
box.
Siege Two, 16 ounces, so that'stwo pounds.
Right 16 ounces is a pound, soyou're getting two massive
that's.
You could feed three or fourpeople with that.
That's great.
You know what I mean.
How much do you think thatwould cost Siege, delivered to
your front door?
Honestly, if you had to go andfind you know, ven, find you

(53:41):
know venison tenderloin, venisonground bison strip loin,
cornish hen and Muscovy duckbreast.

Speaker 1 (53:47):
You know what?
That's the price on groceries.
Now I'm just thinking when mywife and I go and it's like you
know, two small bags is 200bucks and it's just like you
know, junk I don't know man like350.

Speaker 2 (54:02):
Brother, this can be delivered to your front door for
$197.

Speaker 1 (54:08):
Oh, I was way off.
If that was, the price is right, I would have.

Speaker 2 (54:09):
Uh, I would have went over you, I would have went for
a buck yeah, yeah and and andyou use the eating wild product
code.
Yeah, which is eating wild 1515, eating wild 15.
You're gonna save 15 on that aswell, and it's for your first
time and it's free delivery over250 bucks.
So throw a tomahawk steak onthat, there you go if it, if

(54:30):
it's me, I order five of theseboxes.
Yeah, okay yeah and I get 15 offbecause you know you want to
take advantage of that firsttime.
Uh, free delivery and andyou're 15 off yeah um and you
can freeze them.
It comes vac, seal, like waittill you see how the butcher
shop delivers this stuff.
It's not coming in a, you know,in a Ziploc bag.
This comes cryovac,professionally done, from the

(54:52):
butcher shop.
You're going to put it in yourfreezer.
You've load your freezer withmeat and I'll tell you you're
set for the year and it doesn'tget better than that Siege.

Speaker 1 (55:00):
No, man, and all this talk of meat.
Let's go, man, let's go, let'sgo brother.
Fire up your Traeger tone.

Speaker 2 (55:07):
Let's go Well, brother.
I had an interesting week, man,I know we mentioned that this
episode will be dropping the dayafter Thanksgiving, but, as you
know, I was in Chi-town, I wasin Chicago to visit my sister
and I got so many text messageswhen you were posting me on the
so-called food journey that Iwas on, and, man, I got to tell

(55:28):
you see, chi-town is definitelythe hot town for food, my friend
.

Speaker 1 (55:33):
Yeah, man, that uh, those sandwiches, those beef
sandwiches, you know, Johnny'suh steak, or whatever that
played Johnny Meats, or what wasit?
Johnny's Beef, Johnny's Beef,and you watch.

Speaker 2 (55:43):
The Bear.
If you watch the Bear, anybodywho watched that TV series the
Bear, johnny's Beef isworld-renowned and they were
always world-renowned just thatshow, obviously.

Speaker 1 (55:52):
Yeah, you put them on the map.

Speaker 2 (55:54):
Put it even on the map, even more.

Speaker 1 (55:56):
How about that deep dish pizza you had?

Speaker 2 (55:59):
Only one slice, brother.
I can only take down one slice.
I swear to you that is crazy.

Speaker 1 (56:04):
Good thing you're not lactose intolerant, because the
cheese that was on that thingwas phenomenal.

Speaker 2 (56:09):
That's what does it.

Speaker 1 (56:10):
Yeah, yeah, man, I just wish to our listeners.
I'm going to let you know alittle bit of the secret.
Our host was the most wassupposed to get a hot dog review
, but somebody, somebody, oops,yeah, somebody maybe had a
little couple of cocktails thenight of and didn't make it
there.

Speaker 2 (56:27):
Here's the problem.
So we land Friday, we visit mysister, we meet her daughter for
the first time, which my wifeand I are so proud to be the
godparents we were asked to bethe godparents we fly down, we
meet Milena for the first timeand you know all these things
are happening.
It's like, okay, where are wegoing to eat?

(56:48):
We're starving.
My daughters wanted to go toplaces that we don't have here
in Canada, so they were drivingus nuts.
We had to go to a place calledsomething Canes Canes.
It was a chicken strip place.
Raising Canes, raising Canes,canes.
It was a chicken strip place.
Raising canes, raising canes.
Okay, we turned the corner toget on the shop to their house

(57:10):
and what's the first thing wesee is a raisin canes.
Right next to that was a Target, which my wife was.
They wanted to go to Target.
And then they wanted to go to acookie place.
Oh boy, that is called Crumble.
Okay, yeah, and they don'texist here.
I think there's one Crumbleactually in Mississauga, ontario
, and the lineup siege for theseplaces are insane.

(57:32):
Wow, and I'm thinking my kidswant to do Raising Cane's, they
want to do Crumble.
Wife wants to go to Target.
What would I do?
Smash, I got to go on.
I got to rent the car.
I got to go on, I got to rentthe car.

Speaker 1 (57:44):
I got to go eat man, yeah, yeah.

Speaker 2 (57:44):
So I told my sister let's go.
And we went to a place calledChevelle, okay, and Siege was
the best burger I know.
You posted a picture of myburger in Bahamas.
Yes, the one where the cheeseis just oozing and oozing over
this burger.
Siege, I had the double smashbrioche white truffled cheddar

(58:11):
burger.
What the?
And I don't even know.
I don't even know what else tosay when you hear the, when you
hear truffled white cheddardouble pattied smashed on a
brioche, I mean it was a I don'tknow 30 burger, whatever it was
.
But I'm gonna tell yousomething, brother it was
probably the best burger I'veever had in my life.
Wow, top that smash burger Ihad in Bahamas, for sure.

Speaker 1 (58:29):
Truffles.
Man, You're fancy.
I'm having extra Big Mac sauceon my burgers.
You're having truffles.
This sounds great.

Speaker 2 (58:38):
But it was normal to them.
It's like would you like thetruffle white cheese sauce?
On that, sir, I'm like, yep,that's great.
You know what are you saying?
No, are you crazy?
Put it on there.
And the fries, man, the frieswere insane.
So I smashed this double burger.
We leave and I say to my sisterwe got to do deep dish tonight,
because if we don't do deepdish tonight, I'm afraid that I
will never get this opportunityuntil the next time I come down

(59:00):
here.
So she took me to GerardDonald's, which is you.
You could punch in deep dishpizza Chicago.
The first thing you'll see isGiordano's, and you saw the post
that you posted.
Sija had one slice, brother.
My kids didn't even finishtheir slice, same with my wife,
and it is everything that theytell you and everything you see
on social media.

(59:21):
It is jam-packed.
That slice weighed two poundsand flavorful.
I gave it an eight for a reason.
I'm not into food reviews.
It's not what I do, but I hadto give it some sort of personal
review and I gave it an eight.
Two reasons why I gave it aneight and not a 10, because 10,
nobody gives 10s anymore.
Two, that crust Siege after yousuck back all that ooey-gooey

(59:43):
deliciousness and all the meatthat was jam packed underneath
that sauce and cheese.
You can't do the crust man.
You're just like.
If I'm going to do a secondslice, I got to leave the crust
out because they don't give youdipping sauces.
The dipping sauces that you askfor.
A dipping sauce at Giordano'sgoing to be like, excuse me, you
have a garlic dip.
Like you know us here, we gotto dip our cross and it is and I

(01:00:07):
do that in italy you'll getshot, but you know, I, I just I
couldn't finish it, man.
It was just I.
I wanted another slice, so bad,but I couldn't do it, brother
is it knife and fork pizzaslices?

Speaker 1 (01:00:16):
are you doing handheld like I?

Speaker 2 (01:00:18):
did handheld, everyone else did knife and fork
.

Speaker 1 (01:00:20):
I grabbed my monies and I just went right in there
right in there, rip it apart,brother, brother, I love it, I
love it.

Speaker 2 (01:00:26):
Yeah and uh, you called me up and you're like
what's next on the tour?
I said going to Johnny's beef,got to do the dipped beef
sandwich with the uh, jordanyear, spicy Hell, it was hot,
but man, was it good.
Jude's was my ultimate, theplace I wanted to go to to smash
that hot dog, that iconic hotdog, hot dog.

(01:00:48):
And I always heard if you askfor ketchup, they boot you out
of there.
Yes yes, and we went to theSaturday and you know, we went
to the baptism and Mr OldFashioned kicked in Siege.

Speaker 1 (01:01:02):
Oh boy.
Tell the listeners what OldFashioned is.
Old Fashioned is a beverage.

Speaker 2 (01:01:07):
It's a beverage made with, you know, bourbon, a
little bit of sugar, somebitters, a little bit of orange,
a little bit of a splash ofwater and a giant ice cube.
Boy, did they do it proper?
Oh boy, it was the best oldfashioned I've ever drank and I
might've had too many siege andunfortunately my hot dog tour

(01:01:30):
went right down the toilet budbecause I didn't get to go and
do it and I was pissed off.

Speaker 1 (01:01:34):
Yeah, man, that happens.
You got to stick to like you'realways doing.
Fancy man, just have a coupleof bush lights, man, and then
you're going to get the hot dogs.
I get it, man.
You're on vacation, you'retreating yourself.
There's always Chicago again,and it was great content and
this episode has been great.
We're talking a lot about foodand a lot of people have been

(01:01:56):
asking about it.
It doesn't have to be wild game.
We don't like, I mean food'sfood.
We love wild game.
But the fact that you're goingall these different places and
trying out, but the fact thatyou're going all these different
places and trying out.
What I like about your trips is, tony, you're not just going
well, I know your kids want togo to some of these franchises,
but you're going to these localspots, these mom-pa spots, and
those are where you find thegems, my friend, and yeah, I

(01:02:18):
love it.

Speaker 2 (01:02:19):
Yeah, it's great man and I know you're a big hot dog
guy and I know you're a guy thatloves to go away and try
different foods.
If you want to find Siege by afood truck you know, on our
hunting trip you will you justdrive your side by side and you
find the closest chip truck.
You'll find Siege sitting there.

Speaker 1 (01:02:36):
Oh, buddy, northern Ontario food trucks.
They started the whole foodtruck buzz way before it got
trendy.
The best pogos, the bestpoutine, and if any of our
listeners know what I'm, theyknow what I'm talking about.
If you go to these places, stopinto them.
A lot of people sleep on them,right, they sleep on these
places.
They're like, ah, you know, itdoesn't look.

(01:02:57):
Oh my God, the best, yeah.

Speaker 2 (01:02:58):
But you know what Siege?
There's a point that I'd liketo come across here, and this is
what makes me think differentlyabout these food trucks across
ontario, because we've we'vedone a few in northern ontario.
There was the one that we didlast year on our way home.
That was different because ourclassic one they shut down quite
early.
Um, their menus are massive.
They are so.

(01:03:18):
So when you look at these menusand you're like you're looking
at a 20-foot trailer, where arethey storing all this shit?
I, I know.
So it's like, okay, I'm goingto go for the gyro pork souvlaki
, but then I can go for a pulledbrisket poutine.
Or then they got rice balls andthen they got chicken wings and
they go how big is your freezer?

Speaker 1 (01:03:38):
I know, man.
There's this place in SturgeonFalls called the Riv and they
have the best.
I had poutine there when I wasa kid, before it got popular in
Ontario where Harvey's didn'tsell them.
They have a Sopranos poutinethat consists of meatballs, deep
fried ravioli cheese, all these, a Parmesan and then your fries

(01:04:02):
.
Oh my God, buddy, it's so good,it is so good.
But yeah, for our listeners,stop at these places, stop at
these local places and you know,support local families.
And you'll be surprised, like,I mean, don't even get us going
on the Schnitzel Shack, and whattown was that?
In Tone.

Speaker 2 (01:04:21):
The Schnitzel Shack was in Lindsay Ontario.

Speaker 1 (01:04:26):
Yes, again another gem.
And yeah, check these placesout.

Speaker 2 (01:04:29):
Well said, my friend, and I'm excited to see people.
If you do order from theButcher Shop, you use the
product code.
Please take a picture of yourorder and send it to Siege on
the socials.
We'd love to see what you'reordering.
And starting next week, siegeon our episode, after this one
drops, we will start doing therecipes of the week and they

(01:04:49):
will be brought to you by theButcher Shop and I'm excited to
do that.
So let's give a week for peopleto start ordering and getting
their stuff in, and I will takeapart every piece of that box
and I'm going to make somethingwith it and I mean we're going
to even take pictures so you canpost those pictures of what I
made with box.
And I'm going to make somethingwith it and I mean we're going
to even take pictures so youcould post those pictures of
what I made with it.
And I'm excited, brother, I'mexcited.
And I'm excited for another fewthings because of the next

(01:05:12):
podcast that we're recording.
We're going to have Hooks atMartin's in uh, in studio, so
we're going to talk about ourtrip coming up and I'm pumped
for that.

Speaker 1 (01:05:20):
My friend, I'm going to see you very shortly so we're
, we're not, uh, we're nottalking about a bunch of fishing
and hunting this episode, butstay tuned and we're gonna be
right back into it and uhtoodles to uh, top dog perera,
who's been hammered with thelike pneumonia.

Speaker 2 (01:05:39):
It's incredible he finally comes back.
You know we drop the news he'sback, he's all pumped to do it,
but you know he's not doing toowell and hopefully I know top
dog, you're listening to thishopefully you're feeling better,
brother, and get ready for ourtrip, because we need you there,
brother.
I need you next to me whenwe're popping and, uh, you know,
hopefully he'll be back on thepod as well.
But uh, siege, you're right,the next episode that we drop we

(01:06:02):
will be talking about our tripand I'm excited to hear what Dan
Hooks at Martin's has got uphis sleeve, because there's been
menus passed around, apparently.

Speaker 1 (01:06:09):
There's been menus, there's been secret fishing
lures, you know all this stuff.
It's that time of year, man.
It's that time of year.

Speaker 2 (01:06:18):
And I'm putting the challenge out there, coach, if
you're listening.
Bud Gags, uncle P, anybodylistening?
From the north, the Southernersare coming, the Eden Wild team.
We're coming up and we'repissed off.
We got murdered last year.

Speaker 1 (01:06:31):
We're not pissed.
We're not.
We love you.

Speaker 2 (01:06:33):
I'm upset, Siege.
Are you crazy, man?
Well, you're going to put it.
You make me look like a wuss.

Speaker 1 (01:06:37):
We're going to have a bounty on our head when we show
up to Northern Ontario.
I don't care, okay.

Speaker 2 (01:06:41):
You listen up, coach.
I'm coming after you.
My friend, I don't care thatyou and Gag smashed that
tournament this year and we'rein the classic
whippity-frickin'-do.
I'm coming up, I'm pissed off,the Southerners are taking it
and I'm going to say that we'regoing to take it by a long shot.

Speaker 1 (01:06:57):
They just popped a 21-bag pound.
I don't care, I really don'tcare, oh yeah right,
congratulations, bud.

Speaker 2 (01:07:05):
We're going 25.
Let me send you a popsicle toyour front door.
I don't care about your21-pound bag.
The boys are coming.
I'm pissed off and we're going23, 24 pounds, let's go.

Speaker 1 (01:07:15):
Oh, wee, okay.

Speaker 2 (01:07:18):
I'm not even mentioning the ski.
I'm going to smash oh boy, herewe or the duck I'm going to pop
.

Speaker 1 (01:07:22):
What about the 12-pointer buck?

Speaker 2 (01:07:25):
Well, we're not going to do that.
I don't think I'm going to geta 12-pointer, but I'm hoping
listen, I am hoping I get a buckthis year.
Jeez, man, I got to get thoseantlers on the wall siege.
Yeah, I hear you, man.
We got to get them here at the,not only at the hunt camp, but
we got to get them in ourpodcast studio.

Speaker 1 (01:07:39):
man studio we need to , and uh yeah, I can't wait.
I can't wait to have moreguests in that studio and it's
going to be a great um fall timefor the e-dub all right, buddy.

Speaker 2 (01:07:51):
Well, listen, man.
Keep going on the socials.
People, if you are eating thosewild boxes, share them with
showtime.
Johnson, we need to.
We need to see what you'reordering.
I'm dying to know what you'regoing to make with it.
Siege anything else you want totouch on before we let the.
We let these guys go, yeah makesure.

Speaker 1 (01:08:08):
Uh, it's a cliche to thing, but uh, you know, like us
on instagram, repost.
If you want to repost,subscribe on our podcast and
reshare.
Man, that's, uh, that's how weget momentum and and all that
stuff.
We always look at all yourcomments and it fires up the
boys and we appreciate everyonethat has done that.

Speaker 2 (01:08:27):
Beautiful.
I got to go check on my turkeystock because I can smell it up
here in the studio and, like Isaid, I'm going to post some
really cool pictures with youSiege, in the next few days.
Also using my Eating Wild Filetknife today butchering those
birds.
It was awesome, man, I didn'tuse the Angling Pro, I had to go
with the Eco, the little bitbigger knife.
And Buddy, butchering thosebirds with that knife, it was

(01:08:51):
like bada.

Speaker 1 (01:08:52):
Oh, I love it, man Bada, I love it, I love it.
Well, happy Thanksgiving, buddy.

Speaker 2 (01:08:56):
Yeah, happy Thanksgiving.
Gobble, Gobble and Go Sens Go.
I think tonight's your opener,isn't it?

Speaker 1 (01:09:06):
Yeah, go, yeah, go, send.
We got the cup this year, manfor sure.
You know you guys are brilliant, we won't get.

Speaker 2 (01:09:09):
We won't even get into the playoffs.
Let's not get in.
Let's not talk hockey herebecause I'll get pissed, coach.
Get that tune started, smashmeleka.
We're checking out of here forshowtime.
Johnson hooks at martin's topdog prayer.
This is the eating wild podcast.
Have yourself a great and happyweek, ciao.

Speaker 1 (01:09:24):
Get the serving them their favorite dish All the
feeling.

Speaker 3 (01:09:48):
Screaming reels on fish and fire.