Ted’s Butcherblock Serving Breakfast

If questions submitted through the “Ask the Critic” field on the food section’s website are any indication, quick breakfasts are hard to find downtown – which could help explain why Ted’s Butcherblock is adding morning hours.

The meat and sandwich shop recently started serving bacon, sausages, fruits and Greek yogurt out of its truck from 7 a.m.-10:30 a.m., Tuesday-Saturday.  The truck is parked behind the store at 334 East Bay St.

Ted’s breakfast menu also includes egg sandwiches; corned beef hash; steak-and-eggs and an egg-and-vegetable bowl.

To learn more, visit tedsbutcherblock.com, or call 577-0094.

Ted’s Offers Sausage-Making Class

For eaters willing to buck the old cliché about never wanting to know how sausage is made, Ted’s Butcherblock this month is offering an interactive demo.

On Oct. 23, staffers of the downtown meat shop will show 12 diners how to prepare sausage and pâte. A $75 ticket to the 7:30 p.m. event includes beer, wine and a sausage dinner. To reserve, call 577-0094.

Ted’s Butcherblock Frying Up Plenty of Bacon For Block Party

How much bacon can you eat?

That’s not a rhetorical question. In conjunction with its annual block party on Oct. 12, Ted’s Butcherblock is staging a bacon-eating contest. Watch the retailer’s Facebook page for details.

In the meantime, here’s what we know about the eighth edition of the party: Ted’s is serving up more burgers, oysters and sausages and adding extra seats for the anticipated crowd. Outdoors, The Bushels will provide the bluegrass tunes. Indoors, the food samples will be free.

The block party runs from 12 noon- 5 p.m.

Ted’s Butcherblock Adds Seafood Case

SL_SeafoodCase1Salmon’s been a staple of Ted’s Butcherblock since Ted Dombrowski in 2005 opened the downtown meat counter and café, selling at a rate of 3-4 sides a week, but customers have always gotten their flounder, halibut and scallops needs met elsewhere. Now Dombrowski’s installed a seafood case which he hopes will help make Ted’s Butcherblock a one-stop shop.

“On the peninsula, there aren’t a lot of places for fresh seafood,” Dombrowski says. “We put on the case and took on the same concept as the butcher side: My whole number one thing has been I need to carry the best quality I can find.”

That means the seafood case, like the butcher case, won’t be restricted to local products.

“I don’t carry any beef from South Carolina,” Dombrowski says, referring to the heat and humidity that’s notoriously tough on cattle. “I took the same approach with seafood. If someone wants halibut, it’s not going to be local.”

Still, there are plenty of fish from faraway places which won’t show up at Ted’s Butcherblock, including shrimp, catfish, tilapa and other products from Southeast Asia and South America. Dombrowski, realizing the sustainability concerns pertaining to seafood are far more complex than the issues posed by domestic beef and pork, consulted the South Carolina Aquarium’s Sustainable Seafood Initiative before putting together his fish case.

Dombrowski ultimately settled on a line-up he describes as “basic,” featuring grouper, mussels, shrimp and clams. “I’m not Whole Foods,” he allows.

The case will also include a rotating fresh catch.

“This week we had in some really beautiful rockfish,” he says. “Next week it might be wreckfish.”

Although Dombrowski has more experience with meat than fish, he says he isn’t daunted by a whole halibut.

“At this point, I’m pretty comfortable around knives,” he says.