A Husband/Wife Pairing

Laura Posiak butchering beef
Photo courtesy of Dustin Posiak-Trider

Call them the power couple of wine, meat and cheese pairings: Laura Posiak (aka Laura The Butcher), who’s known for her charcuterie platters at the MeatBar; and her husband, Dustin Posiak-Trider, owner of Standard Gallery and Wine Bar. Swillin’ catches up with the cork-popping couple for the inside skinny on marrying each other as well as wine, meats and art.

Chopping Block

Meet Laura the Butcher

Husband/wife team Laura Posiak and Dustin Posiak-Trider
Husband/wife team Laura Posiak and Dustin Posiak-Trider bring two new business concepts to the Yampa Valley.

Where’s the beef (and other specialty meats)? Highlighting the charcuterie platters by none other than Laura The Butcher.

Meats are the backbone of Laura The Butcher’s charcuterie platter—all personally sliced by Laura Posiak at her brick-and-mortar MeatBar, located at 2860 Downhill Plaza, #505. And as well as fine eating, they also provide an education — a taste of Europe in a few morsels of sophisticated flavors from the likes of Spain, Italy and France. Her boards’ other accoutrements are as tasty as the meats and cheeses. 

“My goal is to bring out a giddy feeling when you first look at them because there are so many colors and items that many people have never had before,” says Posiak. “It’s that feeling of excitement as you’re about to jump in and not knowing where to start.”

Charcuterie for Posiak is a culinary art, a way of life, a preservation of culture. “I slice everything in front of you and talk about each item to make you as excited about the ingredients as I am,” she says. 

And if you’re not a fan of certain tastes (like blue cheese), don’t fret; she has a dozen more to choose from. Find signature platters or order off the weekly cured meat and cheese boards, flights of Madeira, and breads served with house butters. (A sample of whipped flavors: smoked sea salt and honeycomb; black truffle; and roasted garlic.) 

Originally from Ontario, Posiak moved as a teen to New York City, where she earned a Bachelor of Culinary Arts & Service Management from Paul Smith’s College in the Adirondacks. From there, she headed to the West Coast to work in a few renowned kitchens before finding her calling while visiting a small village outside Parma, Italy, in 2010. 

“I had no idea the week I chose to pass through they’d be harvesting two pigs for the year,” she says. “I saw a small-town butcher do a true nose-to-tail butchery, along with the art of “Old Way” charcuterie. This respect for meat-eating was incredible and I’ve been hooked ever since.” 

Posiak refines her butchery skills by processing animals privately for small local farmers. She also educates others on butchery by teaching in MeatSkool, instructing kids and teens in the practices of proper and ethical meat eating. “There’s a community here that loves great food and new ideas,” she says.


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