- 12/04/2014 - Half the Sky's NICHOLAS KRISTOF / A Path Appears
- 11/25/2014 - 'Read and Share' Book Club
- 11/18/2014 - UC Berkeley Department of Theater, Dance and Performance Studies presents REGENTS' LECTURE: LUIS VALDEZ
- 11/13/2014 - Presidential Inaugural Poet RICHARD BLANCO / The Prince of Los Cocuyos
- 11/10/2014 - London's School of Life's ROMAN KRZNARIC / Empathy
Tag Archives: The Fifth Quarter Charcuterie
Scott Brennan, former head butcher at Berkeley’s Café Rouge, is to debut his new charcuterie shop, The Fifth Quarter, at Kensington Farmers’ Market on July 24.
“I am very excited, as you can imagine, and am hoping for a nice, warm day!” said Brennan who will be applying to Berkeley’s Saturday Farmers’ Market next.
Brennan signed a lease on a kitchen in Emeryville in June and has been working there ever since perfecting his offerings, curing some … Continue reading »
Until two months ago, Scott Brennan was running Café Rouge‘s highly regarded meat market on Fourth Street — butchering whole pigs, whipping up foie gras and head cheeses and holding Monday night classes aimed at demystifying the topography of a goat carcass.
Now Brennan is venturing out on his own with a new business, The Fifth Quarter Charcuterie, where he will be making and selling his handcrafted charcuterie and selling it through local farmers markets. The only thing standing in the way of his launch is finding a kitchen.
“I am still searching for a shared kitchen space that is right for me. The East Bay is preferred, but I am open to start anywhere so long as the space is organized,” said Brennan.
Brennan’s motivation was threefold: he relishes getting out in the community, he’s ready to go it alone, and he looks forward to being able to separate the production side from the customer service side. “It’s always a struggle when you’re trying to work and help customers at the same time,” he said.
As the new business’s name implies, Brennan will be promoting the “fifth quarter” of the animal — liverwurst, beef tongue, lamb’s tongue, pork liver, as well as the more standard charcuterie such as paté, terrine, rillettes, and fresh sausages. … Continue reading »