Nicholas Kirsch says his meat products are so highbrow and lean that you can serve them on a silver tray and eat them without incurring the wrath of your cardiologist. The 49-year-old founder of Kirsch’s Gourmet LLC in Las Colinas has spent seven years building a far-flung clientele that includes upscale restaurants, hotels, sports bars and golf clubs.
His sales last year were nearly $6 million, primarily for his sausage links made from beef tenderloin and lean pork shoulder tips… Locally, Kirsch’s is on the menu at Dallas National Golf Club, Jasper’s, Presbyterian Hospital, the Four Seasons Resort & Club Dallas at Las Colinas and Omni Park West Hotel in Dallas. “We’re a lean, mean machine and profitable,” he says.
The Las Colinas move: Once Kirsch got a few wholesale customers lined up, he moved the company here in 2005 to take advantage of the airport and the potential client base.T
oday, one of his best customers is The Cellar in Las Colinas. Owner Brian Bassone used to eat the sausage as a customer when the place was Texas Bar and Grille. “Probably the only fresh thing it served when I ate here was his sausage bites,” says Bassone, who opened The Cellar a year ago and features Kirsch’s products by name on his menu.
Courtesy of the Dallas Morning News