For years, Mike Phillips, the man behind the 100 Favorite Dishes-worthy charcuterie at the Craftsman, has dreamed of becoming the Midwest's first artisan salami maker, and I'm happy to report that plans are in the works to make that dream a reality. Talking to Phillips today, I learned that another notable local restaurant name–Irish pub operator Kieran Folliard–had been toying with a similar idea for a while. "He was a meat guy who was thinking of opening a sausage shop before he opened the pubs," Phillips explains. The two were introduced through their mutual friend, the chef Steven Brown, and met this spring to discuss plans for a meat-making operation they're calling Green Ox.
To read the rest of the story, please go to: Minneapolis City Pages.
