Chef Morgan Brownlow is leaving Tails & Trotters Butchery
From Morgan’s Facebook page-
“Morgan BrownlowOkay Folks. As of today I have made my decision to leave Tails and Trotters. I am assuming the show will go on, just not with me. So on that note I hope they will continue to bring you all the pork you have become to love. Over and OUT. I will see you all on the other side. peace.
If you aren’t familar with Tails & Trotters it is a “collaboration between Aaron Silverman who has over 15 years farming experience with Creative Growers and Greener Pastures Poultry; and Morgan Brownlow, who in addition to his renowned cooking, studied charcuterie with Paul Bertolli of Fra’Mani Salume. The goal of this collaboration is a quality Northwest prosciutto.”
Restless soul, Morgan
Tails & Trotters has issued the following statement:
Morgan Brownlow has decided to leave Tails & Trotters. We thank Morgan for all his hard work in helping to make Tails & Trotters pork one of the most unique and delicious products in the Northwest. We wish Morgan the best in the future and hope that we all can enjoy his culinary talents in his next endeavor. Tails & Trotters founder Aaron Silverman and partner Mark Cockcroft are fully committed to continuing forward and growing our business. We will continue to offer our fantastic hazelnut-finished fresh pork, sausages and hams to area restaurants, select retail markets and individual customers. We also look forward to the introduction of our new line of cured products soon at the PSU and Buckman Farmer’s Market and the opening of our butchery store later in the year. Thanks for your support and happy eating.
Morgan seems to have a lot of problems dealing with people other than himself. I’m sure that T and T will be better off without him..
Has Morgon followed through with anything? Ever? No surprise.
Well, I’m very sorry to hear this news.
Morgan was always absolutely friendly and helpful at the Irvington Farmer’s Market where I would buy T&T pork. I wish him the best.
Dave J. says
Is it just this way with high profile chefs in general, or is there something about high profile chefs in Portland who hop from one location to another every several months? I can think of four or five in town who send out a press release every few months talking about their latest venture, and then of course it doesn’t stick.
I think he was there for 4 or 5 years.
Maybe he’ll go to Seattle and hook up with Hebb.