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Business

May 31, 2014

Smokehouse keeps cuts fresh and local

Processed foods have become suspect and many people believe that locally raised, organic foods are better for all aspects of life.

Michael Solyn and Caitlan Grady live that philosophy and have recently opened Stamford Smokehouse to share their idea of good food with the community.

“People are willing to pay a little more for food that is fresh and locally raised,” Solyn said. “We are part of this community — we buy our food from local farmers and sell to the community. We live here with the people who benefit from this idea of eating fresh local food.”

Solyn and Grady opened Stamford Smokehouse at 103 Main St. in Stamford, in a former bagel shop. Prior to their store front they have been making hotdogs, sausage, bacon, pastrami and corned beef, as well as smoking briskets, pork and ribs — perfecting natural recipes for foods that are known to be chemically processed.

“The storefront was an added bonus,” Grady said. “Right now we sell to walk-in customers and farmers for their own consumption. But what we really want to do is to offer a service that will allow the farmers to sell their own homegrown sausages and meats. To do that we need to be USDA inspected. Right now we are state inspected, but to wholesale, we need to be federally compliant. Then we can sell across state lines.”

Grady said they are assessing the upgrades needed to be federally compliant and they are investigating some local grants.

“There is a real value added to the community when people eat the things they grow on a scale big enough to feed the community,” Grady said.

The couple uses local ingredients including maple syrup and locally grown herbs for their rubs and sauces. They smoke many different types of meats and offer a variety of all natural hot dogs, sausages, as well as barbeque beef pork and ribs. In addition, they make all of the sides offered at the restaurant.

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