#58 - Dan Varga of The Hungarian Butcher

On this episode of the Spoon Mob Podcast, Ray chats with Dan Varga of The Hungarian Butcher about how he got started cooking, old family recipes, his thoughts on culinary school, why he kept bouncing around to different restaurants, getting fired, running the kitchen at The Explorers Club, how he wound up at Double Comfort, launching The Hungarian Butcher as a pop up, working at Ray Ray’s Hot Pit &amp; Anderson Farms, why he moved to Florida to open a Puerto Rican restaurant, how personal loss motivated him to open the butcher shop, why he chose the Linworth neighborhood, rotating product in the shop, sourcing meats, reflecting on the first six months of business, that absence of local butcher shops in Columbus, future expansion plans, how he approaches daily operations, dry aging, inflation, apprenticeships, assembles the ideal charcuterie board, the state of the food scene in Columbus, whats next, answers the question left behind from culinary director Paul Chung of Saison Hospitality, and more before taking on the "burning grill" questions! For more on Dan Varga, visit spoonmob.com/danvarga and follow him on Instagram @hungarianbutcher. Visit hungarianbutcher.com for meat case details &amp; online ordering. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.<br /><hr><p style='color:grey; font-size:0.75em;'> See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for privacy and opt-out information.</p>