Rosie will be on vacation until mid-February—guest blogger Melody Kettle will post in her place.
Orel, who holds a business degree from the University of Florida, a culinary degree from Johnson and Wales University-Denver, also completed an 18-month internship the Michelin 3-star La Tour d’Argent in Paris, France. Orel has been at the helm of the Naples Grande-Waldorf Astoria, McCormick and Schmick’s Seafood Restaurants, The Madison Hotel-Rod’s Steak and Seafood Grille, and at Viridian of Washington, DC.
The Denville Meat Shop (DMS) is what Orel calls a progressive butcher shop, offering quality cuts of meat from local farmers (New Jersey and Pennsylvania), house made foodstuffs, and locally-sourced, in-season produce. The beef is all dry-aged on-site in custom aging refrigeration, and is organic, grass fed, antibiotic free, and all natural. DMS also offers Berkshire and Mangalitsa Pork, domestic lamb, and organic and air-chilled chicken.
The house made items, like the incredible smoked hot dogs (best I’ve ever had), as well as the kielbasa, bacon, and hot Italian sausage have a full spice profile, a clean bite and are all nitrate free.
The Denville Meat Shop also offers an extensive sandwich menu. My recommendation, the Reuben ($7.99) with house-made corned beef, swiss, house-made kraut, bacon, pickles, and Russian dressing.
Denville Meat Shop also hosts a wide variety of culinary classes. Upcoming classes include curing and brining, and a class in dry-aged steaks. 28 Diamond Spring Road, Denville, 862-209-4088.