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The Fresh and the Cured
Two local charcuterie wizards surf the old wave
Food Story  December 24, 2010, by Mick Vann
"...Runkle was so inspired by their methods that he became an apprentice butcher for the company, learning the art of processing and butchering. Artisanal salumi and charcuterie (shar-KOO-ter-ee; the French term for cooked and preserved meat products) were a natural extension of the Old World slow food methods of raising the animals, and Marin Sun had contacts with all of the best local restaurants and delis, which enabled Runkle to work in such holy temples of cured meat as the Fatted Calf in Napa and Avedano's Holly Park Market in San Francisco..."

That Time of the Month
Christian Remde spans the calendar year with his Twelve Films Project
Screens Story  July 15, 2011, by Melanie Haupt
"...Remde took the month of June "off" to work on upcoming short films for the project; the June film, the bizarre and goofy "Heist-Off," was his entry for the 48 Hour Film Project. July's film is another documentary, one that focuses on charcuterie and its local practitioners, albeit with an eye toward a feature-length project with a broader historical scope..."

Event Menu
Pigs and produce make for perfect springtime foodie events
Food Column  April 9, 2010, by Virginia B. Wood
"...• Chef Lawrence Kocurek shares the secrets of pork charcuterie ($75, April 11) and a selection of French seafood charcuterie preparations ($75, April 18) at classes the next two Sundays. Make necessary reservations at kocurekfamilycharcuterie@yahoo.com..."

Event Menu
Forget those dieting resolutions, and hit one of these classes and events instead
Food Column  December 31, 2010, by Virginia B. Wood
"...• Chef Lawrence Kocurek will demonstrate the techniques necessary to butcher a locally raised duck and use all the component parts in various dishes. $140 per person includes one duck per student, demonstration and hands-on work, a recipe booklet, and a charcuterie buffet with complimentary wine..."

Event Menu
Something's fishy about the Kocurek's latest class, but there's nothing to wine about at the Front Porch
Food Column  May 20, 2011, by Virginia B. Wood
"...• Chef Lawrence Kocurek presents a whole fish preparation class with hands-on instruction, recipes, and a buffet. $75 per person at www.kocurekfamilycharcuterie.com..."

Austin's Artisanal Food Companies
Food Story  June 3, 2011, by Virginia B. Wood
"...Smokey Denmark Sausage, Austin Hot Sausage, Kocurek Family Charcuterie, Dai Due Butcher Shop, Salt & Time Salumi, Dewberry Hills Chicken Baked Goods..."

MM Pack's Top 10 Bites From Small Austin Producers
Food Story  January 7, 2011, by MM Pack
"...6) Kocurek Family Charcuterie: Cheek to Cheek terrine The name may be firmly tongue-in-cheek, but the Kocureks' rustic terrine of local beef and pork cheeks had my taste buds dancing...."

Counter 3. Five. VII
Congress Avenue's new math
Food Story  May 7, 2015, by Brandon Watson
"...A little early for our reservation, we started with bubbles and charcuterie in the entrance bar. Chef and partner Lawrence Kocurek's initial buzz in Austin food was largely on the strength of his charcuterie, first at the HOPE Farmers Market as the co-owner of Kocurek Family Artisanal Charcuterie, and later as the chef de cuisine at TRACE..."

Kate Thornberry's Top 10 Success Stories of the 2011 Austin Food Scene
National media attention and local heroes
Food Story  January 6, 2012, by Kate Thornberry
"...5) Austin Charcuterie Takes Off in a Big Way Noble Pig, with lines of eager diners out the door, added a deli and a charcuterie case and doubled its seating; Jesse Griffiths of Dai Due, besides rocking the Downtown Farmers' Market, has been conducting hunting and fishing schools to teach traditional techniques, writing a book, and planning a storefront location; and after a year of growth and expansion, Kocurek Family Artisanal Charcuterie announced at year's end that it is suspending operations...."

Food-o-File
Green Corn, Bola Pizza, holiday baking contests, and more
Food Column  October 29, 2010, by Virginia B. Wood
"...I was pleased to get the chance to try the excellent wood-fired Bola Pizza (453-7223, www.bolapizza.com) created by caterers Christian and Jamie Bowers in their portable wood-burning oven. It's really marvelous – a crisp, toasted crust topped with homemade sauce, local herbs and vegetables, cheeses from Anton­el­li's Cheese Shop, and salumi and charcuterie from Salt & Time and Kocurek Family Artisanal Charcuterie..."

Event Menu
Dan Aykroyd! By golly! Also, supper clubs and delicious benefits galore coming up in the week ahead.
Food Column  May 7, 2010, by Virginia B. Wood
"...• May classes at Kocurek Family Artisanal Charcuterie include Whole Red Deer butchery with venison sausage techniques ($85, May 16) and Seafood Charcuterie ($75, May 23). Reserve at 291-4461 or kocurekfamilycharcuterie@yahoo.com..."

Food-o-File
Check out all the new additions to Austin's foodie network
Food Column  February 19, 2010, by Virginia B. Wood
"...Their shop features a majority of American artisanal cheeses and is the perfect addition to the foodie corner in the heart of the Hyde Park neighborhood. The newest creation from Kocurek Family Artisanal Charcuterie (www.kocurekfamilycharcuterie.com) is Lawrence Eugene Kocurek III (6 pounds, 8 ounces; 19 inches), who made his debut Feb..."

Food-o-File
Rumors of a Burnet Road building boom, Kickstarting cookie cutters, new croissants at Quack's, and other food news
Food Column  August 5, 2011, by Virginia B. Wood
"...Local filmmaker Christian Remde has completed another short for his Twelve Films Project (see "That Time of the Month," Screens, July 15). Check out his documentary about charcuterie and techniques used by chef Lawrence Kocurek, owner of Kocurek Family Artisanal Charcuterie, at www.vimeo.com/26989733, and look for Kocurek products at farmers' markets all over town...."

Event Menu
You'll have plenty of time to work on your Hatch chile recipe after the grape stomps
Food Column  August 20, 2010, by Virginia B. Wood
"...• Kocurek Family Artisanal Charcuterie offers a five-course dinner showcasing various cuts of pork at the Swoop House (3012 Gonzal­es). $75 per person, BYOB..."

Food-o-File
Two culinary programs change, Wheatsville wins, M Two debuts, and more
Food Column  June 25, 2010, by Virginia B. Wood
"...She'll be behind the counter through Saturday, June 26, if you'd like to drop in for cupcakes and a chat... Considering pork ribs for the Fourth of July menu? Kocurek Family Artisanal Charcuterie has a limited supply of Richardson Farms pork ribs available for the holiday..."

Event Menu
Delicious foodie events to keep you busy this week
Food Column  February 26, 2010, by Virginia B. Wood
"...• Chef Lawrence Kocurek of Kocurek Family Artisanal Char­cuterie will present a class on how to transform duck and pork into a variety of pâtés and terrines. The hands-on class is $65 per person; make reservations at 291-4461 or kocurekfamilycharcuterie@yahoo.com..."

Live Culture
Attendees of the Austin Fermentation Festival (Sat., Nov. 15) can choose from a variety of free workshops and classes from local producers.
Food Story  November 6, 2014
"...Sauerkraut: Lawrence Kocurek (Kocurek Family Artisanal Charcuterie, Trace, Counter 3. Five..."

Event Menu
Supporting Urban Roots and eating Aquarelle for $10? Yes, please.
Food Column  June 11, 2010, by Virginia B. Wood
"...• Chef Lawrence Kocurek presents classes in curing meats ($75; June 13) and French sauces ($45; June 20). Both include a charcuterie buffet and wine..."

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