OWNER TED DOMBROWSKI FOLLOWS IN HIS FAMILY’S FOOTSTEPS AS HE PURSUES A LIFETIME PASSION AND OPENS A NEIGHBORHOOD BUTCHER SHOP LIKE NO OTHER

For Immediate Release

Charleston, SC, October 12, 2005 – There’s a new meat man in town, and he’s not your average butcher. On October 12, 2005, Ted Dombrowski opened Charleston’s new full-service butcher shop, Ted’s Butcherblock in Ansonborough Square at 334 East Bay Street in downtown Charleston. The locally owned and operated shop offers the area’s finest and most comprehensive selection of international meats, deli meats, gourmet prepared foods, sandwiches and panini, wines, artisan cheeses, and specialty foods. In addition to the food offerings, Ted’s Butcherblock offers a variety of cooks tools and accompaniments, including gourmet marinades, mustards, sauces, oils, vinegars, spices, olives, crackers, fresh breads and chocolates. Whenever possible, Ted’s meats and other foods come from all-natural purveyors and self-sustainable farms and are always the finest cuts available. Purveyors include top names such as Schaller & Weber, Painted Hills and Bell & Evans. Local and seasonal items are featured, when available, and products include everything from Old-World varieties to Lowcountry favorites.

Dombrowski’s family, made up of Polish immigrants and German descendants, provides the inspiration for opening his own international butcher shop. His grandparents owned a butcher shop in New Jersey in the early 1900s and it was their entrepreneurial spirit and drive that motivated Dombrowski to create a store that draws upon the old-fashioned way of doing business. Ted’s Butcherblock seeks to provide customers with personalized service, one-on-one interactions and the opportunity to ask questions and receive answers directly from the owner. In a time when Charleston is seeing an increasing trend of big, national companies growing more prominent in the city’s landscape, Dombrowski is going against the grain as he opens this inviting neighborhood establishment. By doing so, he hopes to provide customers with an enjoyable shopping experience and support for the local community and economy.

“I’ve always had a passion for food and cooking, and I love to share this passion with others,” says Dombrowski. “I’ve been lucky to hire some talented individuals who share my enthusiasm, and they each have incredible knowledge about food, cooking and wine. Ted’s Butcherblock is going to be a great resource for those who love cooking and want access to quality ingredients, and those who love food but don’t have time to cook gourmet meals on a daily basis.”

Joining Dombrowski on staff is local wine professional, Sue Mohle, formerly of O’Hara & Flynn, who serves as the store’s Wine Director and Retail Department Manager. Mohle, a well-known wine expert, is on hand daily to assist and educate customers about their wine and cheese purchases. Also on staff is cheese expert Kristin Volland, also formerly of O’Hara & Flynn, who joins Ted’s as Maitress d’ Fromage. Her affinity for cheese and passion for research has made Volland one of Charleston’s most knowledgeable cheese authorities. At Ted’s, Volland will be on hand to assist customers with their artisan cheese selections and to oversee the in-house production of crème fraiche, cow’s milk mozzarella and ricotta. Chef and Kitchen Manager Andrew Kadish, a graduate of Johnson & Wales University and a former chef at Earth Fare in Charleston, oversees the prepared foods section of Ted’s and creates exceptional regional and seasonal take out meals and prepared foods daily.

Local interior architect, Dan Sweeney of Stumphouse, designed the interior of Ted’s Butcherblock. Sweeney focused on the existing features of the space on East Bay Street, and updated the look with fresh and sophisticated colors, black-and–white photography and simple, classic shelving. The storefront windows feature reverse silver-leafed signage, giving the store an old-fashioned character. The overall look of the space is both timeless/traditional and modern/chic. Sweeney is known for his remarkable designs of several renowned local restaurants. He partnered with local designer, Amelia T. Handegan, to create the stunning interiors of Peninsula Grill, Hank’s and Union Hall. On his own, he is best known for his designs of Oak Steakhouse and the Seashell on Folly Beach.

For more information about Ted’s Butcherblock, visit www.tedsbutcherblock.com or call 843.577.0094. For media inquiries, call 843.571.0999.