On Sunday, February 3, 2019, Terri Stacy and Mel McMahon chat with Joe Lazzara, owner of Joe’s Butcher Shop and Fish Market in Carmel, about how his business was started, the importance of great customer service, and the hot items for the day’s big game! Hear a different Indiana Originals member each week on 93.1 WIBC at 10:45 AM. Thanks for listening!
Our passion is finding great food and sharing it with our family and friends. It all started in South Bend, Indiana where Joe Lazzara was raised. His grandparents ran a Sicilian fruit and vegetable market where food quality, customer service and a sense of community were a top priority. Joe’s
mom and dad also taught him the value of giving back to the community. These were the building blocks that helped Joe build a successful business.
In the late 1980s and early 1990s, Joe was lucky to have a sales job that allowed him to dine in some of the best restaurants. This gave Joe the opportunity to meet famous chefs such as; Susan Spicer (Hotel Maison deVille), Emeril Lagasse (Commander’s Palace), Tom Douglas (Dahlia Lounge), Douglas Rodriguez (Yuca) and Rick Bayless (Frontera Grill). Joe noticed all of the chefs had something in common when it came to their cooking. The freshness and quality of the proteins they used and the unique way in which they were combined with other fresh ingredients made their dishes spectacular.
In early 2005, Joe noticed the butchers working in large super markets did not know much about the proteins they were selling to customers. Most of the butchers couldn’t even tell customers where the proteins came from. This is when Joe realized he needed to give people a better option when it came to purchasing quality meats and seafood.
In January of 2006, Joe’s Butcher Shop and Fish Market opened. Learn more at joesbutchershop.com.