Mouthful

Former Standard Foods butcher to start Brine Haus food truck

Former Standard Foods butcher Steve Goff has plans to get Brine House food truck on the road in the Triangle by August or September.
Former Standard Foods butcher Steve Goff has plans to get Brine House food truck on the road in the Triangle by August or September. Raleigh

Former Standard Foods butcher Steven Goff plans to get the Brine Haus food truck on the road in the Triangle by August or September.

Goff, 36, came to Raleigh to work at Standard Foods with executive chef Scott Crawford. The combination restaurant and grocery store was Raleigh’s most highly anticipated restaurant opening last year. Crawford announced last month that he was leaving Standard Foods, which opened in October. Crawford previously worked as executive chef at the upscale Umstead Hotel & Spa in Cary, which he left in May 2014 to open the more casual eatery in the revitalized Person Street area.

Crawford’s last days in the kitchen will be the first week in May. Goff’s last day at Standard Foods was April 23. He and his wife, Sam, will operate the truck.

Like at Standard Foods, Goff will process whole animals to make the foods he will serve on the truck, such as smoked hogs head boudin (a Cajun sausage made with rice) and sausage. He describes the Brine Haus Meat + Provisions as being inspired by an European butcher shop. He also hopes to partner with a local farm to offer a meat CSA off the truck. He also will be serving lots of brined and fermented foods to go along with the butcher shop fare. Within a year or two, Goff hopes to transition Brine Haus from a truck to a brick-and-mortar location.

Goff came to Raleigh from Asheville where he co-owned the now-closed King James Public House. (I had an incredible meal there about two years and was excited when Goff came to Raleigh to work and is planning to stay despite leaving Standard Foods.)

At Standard Foods, John Crenshaw, who worked with Goff since September, has become head butcher, according to Jennifer Noble Kelly, the restaurant’s publicist. Crenshaw has focused on whole animal butchering since graduating from the culinary program at Wake Tech Community College two years ago. Crenshaw is seeking certification through The Butcher’s Guild, a “fraternity of meat professionals.” (That is not a joke.)

If you’d like to taste Goff’s food, he will be cooking at Blind Pig Supper Club events and other pop-up dinners around the state. Follow him on Twitter for details: @brinedandcured.

Weigl: 919-829-4848;

Twitter: @andreaweigl

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