The staff at Side Hill Farmers is, to a person, dedicated to the principle of sustainable food; each is passionate about their role in bringing high-quality local meat and healthy homemade food to the Syracuse-area community. Our craft butchers practice whole-animal utilization and welcome customer requests for special cuts; our chefs prepare fresh meals made daily with local ingredients; and our front-of-house staff can tell you about our dozens of meat cuts, offer preparation and cooking instructions, and tell you which local farms the meat and produce come from. They are a smart and committed bunch, excited to be a conduit between local small farms and the CNY community.
Greg Rhoad comes to us with a bushel-load of experience and local-foods passion. He cut his restaurant-biz teeth as a young teenager at his uncle’s restaurant in Baltimore, and later trained at Johnson and Wales University’s culinary program. He worked at the Inn at Little Washington in Virginia, opened Rosalie’s Cucina in Skaneateles 18 years ago, and then spent eight years as Executive Chef for the Inns of Aurora. He says that his position as Managing Chef of SHF Meats & Market satisfies both sides of his brain: the creative side and the business side. “I love being a chef, cooking, creating, and I love running the business.”
Dan Putnam’s interest in cooking came from watching his mother, grandmother, and great-grandmother cook. “I liked to cook with my mom—Italian dishes, meatballs, sauces, soup from scratch. Dan is proud of his on-the-job and self-taught butchery skills: “Every day’s different here. We’re using every single part of animal, so there’s a lot to understanding all the meat cuts.”
Hailing from a multi-generational Italian family in Cicero, Anthony learned both cooking and life lessons from his grandmother (although he’s still working to crack her secret sauce recipe). “My grandmother always said to make sure that I don’t stress, or wake up not wanting to go where I need to be, but to love and enjoy the people around you and the things that you’re doing.”
Nik has an extensive food-service resume, but prior to SHF his career highlights included a rundown bagel store called the Station, owned by the fire chief of Stony Brook; and being promoted to head baker of Albany’s Uncommon Grounds after one month (“it’s simple, all we had to do was adjust the temperature and the yeast”).
Amy attended the French Culinary Institute after she realized her love of cooking was greater than her love of her college major—a double major in Anthropology and Chemistry! So instead of pursuing a career in Forensic Science, she followed her heart and went to culinary school, and now makes the great dishes and soups you find at SHF.
Wes is a North Country fellow, hailing from Malone, NY. He spent six years as a cheesemaker at Old Chatham Sheepherding Company, making a variety of artisan cheeses. In 2011, he developed a bloomy rind cheese that won awards at both the American Cheese Society and the World Cheese competitions.
Adevija moved from Srebrenica in Bosnia, to the US, in 2002, with her husband Nezir, her brother, and her sister. She now lives in Minoa with her family and loves to cook and keep her house. What does she like about living in America?: “everything!”
Cooking food has been Andrew’s life-long passion, and he loves working with the local food at SHF: “The heirloom beets I was just cutting up were the most beautiful vegetables I have ever seen.” His personal mission meshes well with that of Side Hill Farmers: “to use products in a way that is respectful and will benefit society as a whole”.