“I’m not just a chef, I’m a husband, author, butcher, snowboarder, leader, salami maker, fish cutter and most importantly, a father.”
We can forgive you for thinking Chef Craig Deihl is just a meat guy. After all, he spent years cultivating a reputation as Charleston’s charcuterie master. First, at Cyprus, and then at Artisan Meat Share, a european style butcher shop and delicatessen specializing in salumis, sandwiches, and all things hog. Along the way he gathered national acclaim. After closing shop in Charleston, Deihl joined Team USA in the World Butcher’s Challenge–the olympics of meat preparation. In 2018, Deihl and five other master butchers and charcutiers plan to travel to Ireland where they will try and top the reigning champs–France.
VIDEO: Craig Deihl Shows how to create dishes from lesser-known cuts of meat.
So, yeah, Craig Deihl is a meat guy. But, he recently added some surf to his turf. In October of 2017, Joe and Katy Kindred announced the addition of Deihl to their North Carolina-based Kindred restaurant group. Their collaboration, Hello, Sailor, is a combination diner and yacht club with a dash of tiki bar thrown in. The restaurant takes advantage of its lakeside locale and features plenty of seafood. To the ardent carnivores, there’s no need to worry. The Hello, Sailor menu features Deihl’s mastery of cured meat including a Chicago street food inspired fried bologna sandwich.
VIDEO: The Dos and Don’ts of Making a Sandwich with Craig Deihl
Deihl is a chef with a deep sense of craft and a passion for, “techniques that revolve around old cooking styles with modern twists.” Like many great chefs, Deihl is equal parts dedicated teacher and an enthusiastic guide. Learn from him on CurEat.