Originally posted on JewishBoston.com.
Meet Josh Ruboy from The Butcherie. A member of the family who owns this Brookline institution, Josh has worked at the Harvard Street shop for twenty years. He’s a chef, overseeing the full-service catering arm of the business, with a hand in the prepared foods, the deli, and even the meat butchering in the back room. We chatted with Josh about Passover, the busiest time of year for The Butcherie.
Passover’s not here yet, but you’ve been surrounded by it for almost two months now. Are you sick of Passover before the holiday even happens?
You get used to it. We live it for seven weeks because we have to start producing matzah balls and knishes — we make everything by hand in our kitchens, and we need to supply everybody who comes to buy. It’s not just a quick in and out for us. We really start 10 – 12 weeks out with all of the foods coming in. We have to place our orders in December and January, and we start taking product in 8 – 10 weeks prior to the holiday. Continue reading