OWNER / BUTCHER
Shortly after high school, Scott moved to St. Louis, Missouri from Illinois to attend culinary school. Through one of his classes, he met Chef John Bogacki, and soon thereafter began working for him at the Westwood Country Club where he started to learn butchery and developed his passion for charcuterie. Club members would hunt venison, wild boar, and game birds from which Scott and his colleague would prepare meals from the larger steaks and finer cuts of meat. The odd cuts and trimmings would be left over, and Scott would be free to experiment with sausages, jerky, hams and pâtés after hours. In 2003, Scott visited the Bay Area and had an outstanding dinner at Cafe Rouge in Berkeley. He was inspired by the restaurant’s butcher counter and charcuterie shop, and began planning his move to the West Coast. In 2005 he started working at Café Rouge’s pantry station in the kitchen and in just over a year was working fulltime at the meat counter. Scott focused on making the meat shop unique by creating a house made hot dog, building a curing room and starting a series of butchery classes where he taught customers how to break down a sheep from start to finish. He started sourcing whole animals on a regular basis to further experiment with new cuts and processes.
The Fifth Quarter grew out of Scott’s love for what he does. Having managed Café Rouge’s meat counter for 6 years, he left to start his own business and started renting kitchen space from Paula LeDuc Fine Catering. He opened for business in July at the Kensington farmers’ market in July of that year; he added the Downtown Berkeley farmers' market a few months later. His offerings range from mainstays like pâtés, bacon, kefta, and meatballs, to smoked meats and prepared foods like chili, cassoulet and duck confit. Scott has been recognized by Good Food Awards, winning in 2011 for his smoked beef tongue, and was listed in the April 2012 issue of San Francisco Magazine as one of ten artisans to watch. The Fifth Quarter has also been highlighted in multiple issues of Edible East Bay.
The Fifth Quarter Charcuterie uses sustainably farmed products to make small batches of tasty meat morsels in the San Francisco Bay area. Find us at weekend farmers' markets and, starting in Summer 2017, at our brick an mortar in Oakland, California.