Part of what makes Legume such a special place to us are the talented, dedicated staff members who make up the back bone of our restaurant. They’re incredibly creative individuals, who work day-in and day-out to put out some of the best food in Pittsburgh (if we do say so ourselves).
That’s why we’ve decided to launch a new series to introduce you all to the front-of-the-house and back-of-the-house team members who make Legume the restaurant you know and love. To start our series, we’re talking with Mary Weber, our in-house butcher (and the commissioner of Legume’s fantasy football league, ‘Football for Breakfast’).
What does your job as butcher entail?
The majority of my days are dedicated to all of the proteins that come into Legume. All of our beef and pork primals and subprimals become burgers and bacon for Butterjoint; steaks, tartare, sausages, braises and pates for Legume’s menu. Cleaning and portioning our growing seafood selection is also an every day task.
What kind of background did you have before become the butcher?
Pre-Legume, I worked as a line cook and sous chef at Soba, and I cooked in Charleston, South Carolina for a year before returning to Legume. I was promoted to sous chef for a stint before our previous butcher left. I was very excited to gain some experience in the meat department.
Being involved in Legume’s preservation season has been a lot of fun, and I’ve gained a lot of knowledge from it. I’m responsible for a good chunk of our fermentation program, and maintaining our ferments is a bi-weekly task.
What is your favorite Legume dish?
My favorite dish at Legume is the cassoulet. It’s so rich and hearty when its chilly out.