Husband-and-wife chef team Alexia and Rhys Gawlak have purchased the Swine & Sons brand from Chefs Julie and James Petrakis of The Ravenous Pig, and are relocating the business into the Local Butcher & Market, 669 N. Orange Ave., Winter Park, walking distance from their current location on Fairbanks Avenue. The soft opening for Swine & Sons is planned for March 2nd.

The Gawlaks launched Swine & Sons in 2015, and have been running the business since opening.

“It’s an inspiring new chapter for Rhys and me as we leave the Swine Family of Restaurants after 12 years to focus on our own projects, especially the expansion of our catering operations,” said Alexia.

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Swine & Sons is partnering with The Local Butcher & Market (formerly The Meat House), which will continue to operate its full-service butcher and retail shop. With DaKine Poke also part of the market, it creates a mini-food hall in Winter Park.

“We are beyond excited to partner with Alexia and Rhys,” said Kevin O’Donnell Co-Owner of The Local Butcher and Market. “Adding the Swine & Sons team to our existing offerings makes for an exceptional guest experience.”

Swine & Sons will continue lunch and weekend breakfast service with “exciting menu changes” and extended evening hours, as well as hot dinner pickup service.

We spoke with Alexia Gawlak of Swine and Sons about the upcoming move below:

What are some of your exciting menu changes and plans coming up?

Our new space comes with a 9′ hood and we’re installing kitchen equipment this week! This is huge for us, since we don’t have a real kitchen in our current space (we’ve always done our major prep and cooking at Ravenous) – it opens up a world of possibilities when it comes to menu. Look for house-made chips and our pastrami sandwich to make triumphant returns!

Tell us more about your catering services and what the most popular events/items are?

We have drop-off catering services for people who are looking to have food delivered, but are not in need of staff, and we also do full-service catering and bartending. Our drop-off menu offerings include Charcuterie, Cheese, and other snack platters for sharing, deli sandwiches (different from the hot sandwiches we serve at the shop), hot food like Smoked Brisket with House-made Black Pepper Black Pepper Barbecue Sauce, sides, salads, and desserts, including a mini version of our popular Oatmeal Cream Pie. Orders for delivery can be placed through our website at www.swineandsons.com.

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Options for on-site, fully-staffed catering include everything from upscale barbecue, to more refined choices like Grilled Stuff Trout with Citrus, Fennel, and Fresh Herbs. We make really beautiful displays of “Small Bites” for cocktail hour using a set of custom-built, live edge risers. Photos of our work are available on our Instagram feed and can be searched by using the hashtag #swinecaters, and catering menus, pricing, and information can be requested by emailing our Catering Manager, Janelle, at catering@swineandsons.com

What are some of your most popular items now and what will be coming over to the new location?

Our most popular sandwiches, salads, and sides are staying in place – you can expect to see the Nashville Hot Chicken, Turkey Club, the Cobb Salad, and the Marinated Beets with Goat Cheese & Granola on the menu in the new location. We’ll also be bringing back some things that were hits in the past, but were nixed because they were too difficult to produce in the current space.

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