You’ve been told countless times to shake what your mama gave you. But what to do with dear old Dad’s half of the gene pool?
For Julie Schaller of The Butcher’s Daughter, the answer is meat. The New York-born fraulein is the third generation from the famous lineage of Schaller & Weber, the purveyor of much-lauded German meat products.
But you won’t find this Schaller behind the counter: She refurbished her father’s vintage cart into the red, white, and mobile butchery it is today. Wearing a snazzy uniform (designed by an Academy of Art University teacher), Schaller peddles the good stuff for private events and local watering holes. Pork out on delicate Nuremberg sausage, rare Teewurst, or classic pâtés.
Meat: It’s in her blood.
Find Schaller October 20 and 27 at Columbus Cafe, 562 Green Street, between Jasper Place and Columbus Avenue (415-274-2599); the first Thursday of every month (next appearance is November 3) at Pac Brew Lab, 214 Clara Street, between Fifth and Sixth Streets. For more information, go to thebutchersdaughtersf.com.
Photo: Carolina Ramirez / Courtesy of The Butcher’s Daughter