Ted's Butcherblock Advances Jamey Fairchild to Head Chef

Many folks may not know that for six years, East Bay meatery Ted's Butcherblock has offered a steal on Friday nights: dinner and dessert for $20. Now, they have a new head chef in charge of dinners, prepared foods, and catering — Jamey Fairchild.

Fairchild previously worked as a sous chef with the establishment and was recently promoted. Some examples of his past dinner creations include roasted heritage pork shoulder with fermented apples and ricotta dumplings  or a roasted Carolina redfish with scallop butter and Asian winter greens.