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About Us 2017-11-01T11:14:29+00:00

ABOUT

LEAH AND GLENN MISTICH

The Gourmet Butcher Block is a Cajun Specialty Meat Market that was established in 1994. Owners Leah Hebert Mistich and Glenn Mistich are a match made in meat-market heaven. In the ’70s, Leah’s parents opened Soop’s Restaurant in Maurice, Louisiana, giving her invaluable experience in the food industry. One of the most valuable lessons was an introduction to de-boned stuffed chickens for plate lunches. Customers purchased the de-boned chickens raw and prepared them at home for dinner. Before marrying Leah, Glenn was a fisherman who worked in her family’s meat market. Ultimately, they joined forces to found The Gourmet Butcher Block. Glenn and Leah moved to Belle Chasse, Louisiana, and opened Gourmet Butcher Block in nearby Terrytown. Three months after opening the business local TV personality, Frank Davis, featured Gourmet Butcher Block on a segment of Naturally N’Awlins.

JOHN MADDEN

DISCOVERS HIS FIRST TURDUCKEN.

In 1997, local radio personality, Bob Delgerno, invited Glenn to the Saints versus Rams game in the Superdome. It was then that Glenn introduced sport’s analyst, John Madden, to the Turducken. In that food moment, the Turducken was chosen to be the official food for the “All-Madden Team.” It was a hit. Gourmet Butcher Block was also mentioned several times during that season’s Super Bowl.

WE MOVED

A MUCH LARGER BUILDING WAS NEEDED.

Once the business began getting recognition and growing popularity, the Gourmet Butcher Block team outgrew their Terrytown location and moved to a bigger location in Gretna, Louisiana. Their current location is at 2144 Belle Chasse Highway in Gretna, Louisiana and this new building is three times larger than their original location.

Since then, Gourmet Butcher Block has been seen on The Food Network, WWL TV, WDSU TV, Fox, and Best Damn Sports Show Period. In addition, numerous newspapers, magazines and other publications have written articles and mentioned the Gourmet Butcher Block including: Food, Money, Living sections of the Times-PicayuneNew York Times, USA Today, Columbus Dispatch, Gambit Weekly, Down the Road Magazine, and many other publications.

Please see our menu for all of our specialty items.

Cajun Food: This style of cooking is named for the French-speaking Acadian people deported by the British from Acadia in Canada to the Acadiana region of Louisiana. It is what could be called a rustic cuisine; locally available ingredients predominate and preparation is simple. An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, special made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available. Shrimp and pork sausage are staple meats used in a variety of dishes.

The aromatic vegetables green bell pepper (poivron), onion and celery are called the holy trinity by Cajun chefs, and with the addition of garlic holy trinity and the pope in Cajun and Creole cuisines. Roughly diced and combined in cooking, the method is similar to the use of the mirepoix in traditional French cuisine which blends roughly diced onion, celery and carrot. Characteristic aromatics for the Creole version may also include parsley, bay leaf, green onions, dried cayenne pepper and dried black pepper.