A few weeks ago G and I drove from Ocean City, Maryland to Northern Virginia to attend the book release party for the paleo cookbook Beyond Bacon by our friends Matt and Stacy of Paleo Parents. We left the boys with their grandparents for the night and crossed the Chesapeake Bay Bridge to reach Red Apron Butchery, where the evening’s celebration was held.
Red Apron Butchery proved to be one of the most memorable butcher shops I’ve visited: bright, rustic and full of pastured meats, charcuterie and clever displays that celebrated whole-animal cooking. The shop’s meat-focused atmosphere felt perfectly suited to a Beyond Bacon release party—everything from house-made sausages to head cheese and tallow-based treats was on offer.
At the event we sampled a variety of appetizers inspired by the cookbook: tallow fries, heirloom carrots paired with head cheese, and a selection of desserts made with pastured lard straight from the Beyond Bacon recipes. The flavors were rich and satisfying—especially the desserts, which highlighted how traditional fats can elevate baked goods. We even tried a “Original Sin” hard cider while mingling, which was a pleasant complement to the savory offerings.
After waiting in line to congratulate Matt and Stacy, we had a moment to chat and get our copy of Beyond Bacon signed. Stacy was glowing and gracious, and Matt—clearly proud of the cookbook—looked every bit the CrossFit-loving butcher they describe in the book. It was inspiring to see them celebrate a project that promotes pastured meat, nose-to-tail cooking and practical paleo-friendly recipes.
Throughout the night we connected with other members of the paleo and real-food community. We ran into George from Civilized Caveman Cooking, Russ from The Domestic Man, Sarah from The Paleo Mom, and local bloggers Heather and Brent of Virginia Is For Hunter Gatherers. Later, an intimate after-party at Matt and Stacy’s home gave us a chance to relax, swap stories and enjoy the company of other food-minded people. We regretted missing a chance to meet Hayley and Bill of The Food Lovers Kitchen, who we thought might stop by later; hopefully a future meetup will make it happen.
Once the signing was finished we returned to the food table and enjoyed more bites from the Beyond Bacon menu. The event showcased how whole-animal cooking and quality pastured ingredients can transform familiar recipes into something remarkable. The chefs and hosts highlighted creative uses for lard and tallow, and the crowd appreciated the thoughtful, delicious examples.
On the drive back toward Maryland we made time for a little antiquing. G surprised me by enjoying the hunt for retro glassware, and I found a set of beautiful mid-1800s blue plates that will be perfect for food photography. The countryside along the route was lovely, and the quiet moments between stops made the trip feel like a true mini-getaway.
If you enjoy cookbook events, whole-animal cooking or paleo-friendly recipes, a Beyond Bacon release party is a great place to see those ideas in action. We left inspired by the recipes, thankful for the chance to catch up with friends and thrilled to have a signed copy to take home. Thanks for reading—this was a memorable night that combined community, craft butchery and excellent food.
* I should mention I was nervous about crossing the Chesapeake Bay Bridge. The design leaves visible space under the railings that makes the drop feel very real. I don’t usually get anxious on bridges, but this one unsettled me. A news story a few days later about a serious accident on the bridge only reinforced that uneasy feeling, though I’m glad the person involved survived and is recovering.
Find Paleo Spirit on Facebook and Pinterest.
Sign up to be notified of new posts: (no spam, we promise)