Tag Archives: The Fifth Quarter Charcuterie

Bites: The Fifth Quarter, Taco Bell Cantina, Zatar

Scott Brennan of The Fifth Quarter Charcuterie. Photo: The Fifth Quarter/Facebook
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Openings, closings…

THE FIFTH QUARTER CHARCUTERIE TO MONTCLAIR Scott Brennan’s farmers market charcuterie business The Fifth Quarter has found a permanent brick-and-mortar home in Montclair, according to Tablehopper. Brennan, the former head butcher at Cafe Rouge, has been selling his own sausages, patés and smoked meats at the Berkeley and Kensington farmers markets for the past five years. His new retail location will be in the former Amba Falafel space at 6464 Moraga Ave. In addition to offering an expanded version of his farmers market lineup, Brennan will also be selling sandwiches, prepared foods and dry-cured meats. The Fifth Quarter Charcuterie will be at 6464 Moraga Ave. (at La Salle Avenue), Oakland. Connect with the shop on Facebook and Twitter.Continue reading »

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The Fifth Quarter Charcuterie to debut at farmers’ market

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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 »

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Pickled tongue, paté: Café Rouge butcher goes solo

After running the meat market at Berkeley's Café Rouge for six year, Scott Brennan is launching his own business. Photo: courtesy Scott Brennan
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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 »

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