#Wurst market professional#
#Wurst market series#

“I’m fourth-generation, so it’s kind of a rite of passage.

“I got into ironworking right after high school,” he says.

Ricky Hanft modifying the blades on a bowl chopper for hot dogs Credit: Talisman Brolin He was also on the opening crew at Publican Quality Meats, and he spent a summer in the kitchen at 3 Floyds. Turns out Hanft has worked as a line cook over the years, staging at Gilt Bar and the Publican during a brief run in culinary school. What the heck was going on in Griffith, Indiana? His personal account had even more intriguing stuff: venison liver sausage shaved corned beaver with cabbage, beaver stock-horseradish velouté, and caviar dry-aged squab with Asian pear, Thai chili, and tamari-cured egg yolk. It hadn’t opened yet, but he was teasing out his upcoming debut with mesmerizing black-and-white shots of the deer processing work he was doing for local hunters in order to raise capital. I didn’t have much chance to talk to him that night, but I took his card and stalked the Wurst’s Instagram account over the coming weeks. Ricky Hanft is a butcher with a little shop in a little town in northwest Indiana.

#Wurst market professional#

But the guy who made it, unlike the other contestants, was neither a working professional chef nor an amateur cook-nor someone we had ever heard of before. Relative to the other entries, this was a next-level dumpling, a striking, expertly plated synergy of contrasting textures, colors, and flavors. After minimal debate we decided that best in show was a black-squid-ink empanadilla stuffed with wild boar chorizo, perched in the bowl of a spoon atop a crumble of cured egg yolk with salsa brava and manchego aioli. There was a popular vote on the 20 contestants, and the judges picked their own favorite. I was a judge for the contest, which was jam-packed with people inhaling momos, mandu, khinkali, and soup dumplings. The last fun party I went to was Dumpling Wars 2020 in late February at Marz Community Brewing.

#Wurst market series#

Sommelier Series (paid sponsored content).Own, and do not add any preservatives or fillers! Sorry, no cheese, noįish, and no poultry (except for smoked turkey breast lunchmeat). Sausage, luncheon meat, fresh & smoked meats. OUR SPECIALTIES: (Beef, pork, veal & lamb products) Homemade Owner: Claus Muth, Master sausage maker from Frankfurt, Written for any amount, and are sold year ***NOTE: All gift certificates have no expiration date, can Please watch your speed! Shelby is only 30 M.P.H.! One corner is a White Castle, on another corner is a Safeway, the thirdĬorner has a BP gas station, and the last corner there has aĪgain, from that intersection, we are 1/3 mile NORTH. Of the intersection of Shelby and Raymond Street, right where you can See for further info and schedules.įountain in Fountain Square, on the EAST side of Shelby We have an Indy Go bus stop right outside our door,

See what we do / make right here on site!!! 'Pictures' link to see what our store looks like inside and Split payments are NO problems, to pay for part of a purchase with EBT, and part with cash, in-state personal check, or other credit / debit card. OUR CREDIT CARD MACHINE ALSO ACCEPTS APPLE PAY.ĪS OF OCTOBER, 2021, WE ARE SET UP TO ACCEPT SNAP / EBT CARDS. ON A $10.00 ORDER, YOU WOULD PAY 39.9 CENTS IN CREDIT CARD PROCESSING FEES). ALSO, AS OF, WE ACCEPT CREDIT (MC/VISA/DISCOVER/AMERICAN EXPRESS) AND DEBIT CARDS, BOTH WITH A 3.99% SERVICE CHARGE. We accept cash or IN-STATE checks, with a picture I.D., such as a driver's license. Indianapolis, so entering it WITHOUT the 'South' will get you here! Programs that will take you over a mile farther south of our store,ĭown to the area of Troy Avenue and Shelby Street, which is the 3000 If you enter our address into either one of those programs, pleaseĮnter it as '1845 Shelby Street, Indianapolis, IN 46203.' Do NOT enter On-site weekly, including over 20 different kinds of homemade sausagesĪND over 40 different types of lunchmeats. Over a century now, our family has been providing quality meats made 2013, we celebrated 100 years as a family-owned business!!!