Its not just home chefs who have learned to trust Armando Bacani as their go-to person for some of the finest cuts of meats. Restaurateurs such as David Hawksworth and Harry Kambolis have been known to drop by Armandos Finest Quality Meats to see what hes got stocking his counter and fridge.
Many of Armandos customers are devoted to the Granville Island butcher. Not only can you rely on his beef, lamb, pork and poultry to make your dinner sing, but, better yet, he is a font of knowledge when it comes to how to cook it. How hot should the oven be? How long should it cook? Spicing suggestions? Follow his advice and you could fool yourself into thinking youd just eaten at Hawksworth or RainCity Grill.
Im not a professional cook but I try to understand as much as I can, he says about his constant quest to know whats cooking in the culinary world. We dont stop at cutting meat. I have a lot of friends in the industry and we exchange ideas and try to stay current with whats happening in the restaurant business.
Since opening his store 30 years ago this past September he started at Denman and Comox in 1983 before becoming a fixture at the market Bacani has sourced out some of the regions best suppliers, knowing whos got the best of the prime grades and certified organic choices. He also knows his market people who are planning that special dinner that calls for a special cut of meat; people who drop by on their way home from work, looking to him for instant inspiration; and people who care about where their food comes from.
Most customers are people who love to cook but they also appreciate the work that he puts into the cuts beforehand to ensure they have to do as little as possible to prepare.
Granville Island Market is the perfect place to interact with customers. Its so much more fun that visiting a supermarket, Bacani says. Its got a nice ambience and is such a beautiful place.
Born in the Philippines, hes the third generation in his family to work in the meat business and many of the people who have worked with him also measure their experience by the decade.
His son Allan works alongside him and as much as Bacani is leaving the decision whether to take over the store to Allan, he loves the thought of the next generation carrying the traditions forward into the future.
