James Peisker initially embarked on his culinary career when he was just 14 years old, working as a busboy in the diner that sat just across the street from his St. Louis home. He ultimately did a stage at The Butcher and Larder in Chicago and now teaches our Porter Road Butchers everything he knows. Chris Carter, a Nashville native who was born and raised in Hendersonville, made his entree into the restaurant industry when he was in high school working as a busboy. In 2009 he moved back to Nashville and took a job at the Capital Grille where he met James and jump- started their business partnership.
"I had the pleasure of working with James years ago, and some things never change. James and Chris have an endless thirst for knowledge that lets them pursue their craft like no one can. It is very exciting to see them share some of that cherished knowledge with the rest of us. This book will be a staple on both my home and work kitchen shelf." - Gerard Craft, James Beard Award winning Executive Chef and Owner of Niche Food Group
"I can't think of two better guys to demystify the sausage-making process than Chris Carter and James Peisker. They've already helped so many of us at their shop by educating on cuts of meat and cooking techniques, so it's a delight to take their wisdom home in a book packed with creative and easy-to-follow recipes. - Jennifer Justus, food journalist and author of Nashville Eats
"Chris and James have become the go-to meat producers in town and have done so seemingly overnight. The care they take with every animal, every cut of meat and every sausage they make is not only impressive but it makes you never want to buy meat anywhere else. This book is so exciting because it shows anyone how to make sausage the right way and Chris and James make it simple and easy. In a world of large-scale mass meat production, this is a refreshing reminder that making something on your own is not only more fun but also much more rewarding than cooking something store-bought." - Andy Nelson, Head Distiller, Nelson's Green Brier Distillery