Bill grew up in S.W. Missouri and has always had an interest in food. He worked in restaurants throughout high school and college before traveling west, landing in Oregon to pursue a master's degree in creative writing and literature.
He joined the staff at Cafe Zenon in the mid ‘80s and rose to the rank of executive chef and co-owner. While at Zenon, he indulged his interest in charcuterie (a branch of cooking devoted to prepared meats). After selling his share in Cafe Zenon, Bill spoke with several people who worked for Market of Choice and decided to apply.
Bill now devotes his time to handcrafting specialty pâtés, using traditional French methods. Charcuterie was a way to preserve meat before refrigeration but now is produced for the pure pleasure of enjoying the flavors derived from the preservation process.
Ingredient quality and a strict adherence to traditional cooking methods is what sets our products apart from the many other commercial pâtés available, Bill says. Whenever possible, he uses local and regionally sourced, natural meats that are hormone- and antibiotic-free. Market of Choice is fortunate to employ this local gem.
Current Charcuterie offerings include:
- Chicken Liver Pâté
- Country Pâté
- Duck & Morel Mousse
- Duck Rillettes
To learn more about our Market of Choice Charcuterie line, click here.