All of the Lobels—Stanley, Evan, Mark, and David—are butchers, sons of butchers, and fathers of a new generation of butchers in the making. And so, we thought we’d take a different look at Father’s Day by asking the butchers’ kids what makes the day special and memorable for them and their families.
Evan
Evan’s three daughters chime in that the only real tradition on Father’s Day is to have everyone together. After that, every year the celebration is a little different, as are the Father’s Day gifts. The girls all agree that the card is the most important gift of all. For dinner, whatever they’re eating with their father is their favorite meal. And for a celebration dinner in Evan’s family, that usually means prime or Wagyu double-thick boneless strip steaks seared over pecan wood and finished to a perfect medium-rare.
Stanley
Stanley’s sons, Mark and David, who are now fathers in their own right, have fond Father’s Day memories from their childhood at the family’s lake house where togetherness, swimming, boating, and cooking were the order of the day. A boned-and-tied rib roast cooked on the grill was something that brewed everyone’s anticipation and appetite.
Mark and David
Today, Mark’s two sons and David’s daughter and son look forward to seeing their grandparents, uncle, and cousins all at grandpa and grandma’s lake house. Good weather and being outdoors are still central to their Father’s Day celebration. But now that the families have grown, there are enough members to form teams for wiffle ball, basketball, and other sports as well. So with all that activity, it’s no wonder there are big appetites when it gets to dinner time. There’s a lot of conversation and good humor—grandpa’s jokes and one-liners keep everyone on their toes and the atmosphere light and fun. Big family-size steaks, like Porterhouses, Cowboys, or bone-in hip sirloins are most likely on the grill.
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