charcuterie
A decade ago, charcuterie – then known simply as cold cuts – was something you ate at picnics. Now, however, cured meats have gone upscale, and sophisticated plates are available throughout the city. Here, Vancouver’s best charcuteries. Divino Chef Jefferson Alvarez, he of Michelin-starred provenance, cures his own meats for … Read More
Forget bologna. Sandwich meat has shed its pedestrian reputation as cured delights from Italy and Spain have conquered the palates of North American gourmands. Calgary is home to a handful of top-notch charcuterie plates. Here, some of the finest. The Living Room Restaurant The Living Room Charcuterie Board ($29) is … Read More
The Problem: You want to impress your guests with your cooking skills, yet you can hardly boil water. The Solution: A charcuterie plate: Because nothing’s better than cured meat glistening with ribbons of fat. Most gourmet food shops and some butchers carry sliced charcuterie. The Meats: Try coppa – cured … Read More
As Toronto’s charcuterie craze tells us, fat is definitely back. Here are five of the city’s finest plates. Atelier Thuet The Alsatian sensation Marc Thuet nods to his French and German-influenced roots with saucisson, jagerwurst and paper-thin ribbons of prosciuttini. House-made organic sheep’s milk chèvre – and legendary Thuet bread … Read More
What better way to beat the winter blues than with some intentionally fattened duck liver? Before you indulge in savory platters of cured meats and pates, read this: our roundup of the city’s finest charcuterie plates. La Salle À Manger Salle’s atmosphere, wine list and late-night kitchen are terrific, but … Read More
