One summer’s day, self-professed foodie Jacob Amico was searching for a top quality rib-eye steak in Golden.
Amico, an Edmonton native with Sicilian roots, grew up in a household with a rich food culture. Both his mom and sister are chefs, and his grandmother had a tremendous culinary influence on him as that typical Italian “Nonna” with an eye for flavour. Prior to his move to Golden, Amico owned a French and South American fine dining restaurant in Edmonton called Skinny Legs and Cowgirls.
Perhaps, then, it should come as no surprise that Amico was so disappointed when he couldn’t find the right rib-eye for some summer grilling.
“I was pissed off,” Amico said.
After complaining to some friends about his disappointment, one of them suggested he open a butcher shop.
Half a year later, Amico Meats is officially open for business. Jacob has teamed up with his friend, Mike Hlady, who says he was partially inspired to join Amico in the business after meeting his Nonna.
Amico asked his friend to come join him in his new venture, enticing Hlady with the regular Golden pros: skiing, hunting and sledding.
The two hope their business can thrive by filling a gap in Golden’s downtown establishments, offering imported deli meats, sausages, cheeses and high end cuts of beef, lamb, pork and fish.
And, naturally, perfectly marbled, mouth watering rib-eye steaks.
The shop, located next to the Rockwater Grill and Bar, also has a daily sandwich special and a variety of dried goods to accompany your favourite meat. They are also hoping to have grab and go offerings in the near future.
But the vision doesn’t stop there.
Eventually, Amico hopes to offer a variety of locally produced products as well. They are planning to bring in a large, industrial sized smoker for bacon, Montreal smoked meat and turkey.
“I want to get into making a local, made in Golden bacon that comes from local farmers. I want to be able to source as much as I can locally and make it here,” he said.
Finally, Amico would like to offer full butchering services as well as their own line of products.
“I want to get into wild game butchering for all of the hunters and eventually run our own line of lasagnas, cannellonis, pasta sauces and barbecue sauces,” Amico said.
Amico Meats is now open six days a week, from Tuesday through Sunday, and will be open late on busy bar nights throughout the ski season.