Q&A: Peter Zaidan, Macelleria Founder

Event: Dinner with The Butcher & The Winemaker – The Glen
October 21, 2019
Q&A: Laurence Tedesco, ‘The Winemaker’
November 25, 2019

Q&A: Peter Zaidan, Macelleria Founder

Ahead of our Dinner with the Butcher and the Winemaker event happening at The Glen this month, we chatted with the founder of Macelleria, Peter Zaidan (aka The Butcher) about the inspiration for the event series, what he looks for when selecting produce, and what attendees can look forward to on the night.

Where did the original concept for this event come from?

The concept originated from our Newtown store in Sydney which due to the size, allowed us to cater for larger groups of people and provide an opportunity to engage with our customers in a more focused and intimate manner. Being based on a butcher concept, from day one there was always a demand for customers to learn more about what they are eating and the best way to prepare and enjoy their produce.

What have been some highlights of previous events you have hosted that guests can look forward to?

I think people will appreciate the educational side of the evening and walk away with some additional knowledge, and gain a greater appreciation for the process involved and the thought put into what we serve in our restaurants.

What is the importance of matching quality food and beverage to the overall dining experience?

I think that it is important in the sense that you can enhance your dining experience.

Tell us briefly about the food options available on the evening, and why they have been chosen

Beef will be the obvious primary focus as it pairs so perfectly with red wine, but we will also have some poultry and pork dishes.

How did you go about selecting the winemaker for the event?

We wanted a boutique winemaker that shared the same principles and passion as we do. 

What are the elements you’re looking for when it comes to selecting produce?

Produce needs to be ethically sourced, sustainable and traceable. We select dry or wet aged cuts of beef only, with high marbling scores, that are grass fed and finished.

Is there a particular dish that you’d be looking forward to the most?

I always look forward to a perfectly cooked steak!

Tickets to this event are strictly limited so book now to avoid disappointment!