Selection of Housemade Charcuterie: Lamb Merguez, Beef Tongue-Beef Heart Terrine with House-made Murphey Stout Mustard, Country Pork Paté with Pickled Rhubarb, Duck Speck, Beef Salami, Elk Paté with Bay Leaves, Pickled Mustard Seeds, Okra, and Baby Red Onions, and Housemade Country Bread. Chef Patrick Morrow of Bluegrass Tavern - Baltimore, MD
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Selection of Housemade Charcuterie: Lamb Merguez, Beef Tongue-Beef Heart Terrine with House-made Murphey Stout Mustard, Country Pork Pâté with Pickled Rhubarb, Duck Speck, Beef Salami, Elk Pâté with Bay Leaves, Pickled Mustard Seeds, Okra, and Baby Red Onions, and Housemade Country Bread. Chef Patrick Morrow of Bluegrass Tavern - Baltimore, MD.
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Charcuterie Plate: Pork Rillette, House-Made Bacon, Pork and Chicken Liver Terrine, Duck Prosciutto, Porchetta di Testa, and Pickled Apple, Celery, and Red Onion. Chef Jason French of Nedd Ludd - Portland, OR.
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Charcuterie Assortment: Prune, Pork Tenderloin, and Bacon Terrine; Morcilla Blood Sausage with Romesco; Duck Rillette, Foie Gras, and Proscuitto Pinwheel Terrine; Rhuberry Mostarda; Carrot and Beet Pickles. Chef Vitaly Paley of Paley's Place - Portland, OR.
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Charcuterie Board: House-Smoked Spring Salmon with Crème Fraiche and Caperberries; Salt-Cured Foie Gras and Fleur de Sel; Prosciutto-Wrapped Arugula; Duck Rillettes with Marion Berry Jam; Pork Rillettes with Bosc Pair and Apple Mostarda; House-Smoked Bacon with Pickled Squash and Roasted Jalapeno Jam; "Tonno di Maiale:" Pork Shoulder with Tonnato Sauce and Fennel Pollen; Fried Beef Short Rib and Goat Terrine with Fried Capers and Meyer Lemon Aioli; Country Style Pork Pate with Black Truffles, Pistachios, Cornichons, and Fried Truffle-Salted Pistachios; Smoked Beef Maple Chorizo with Fried Sunny Side Up Quail Egg; Tuna Blood Sausage with Parsley Puree and Verjus-Soaked Raisins. Chef Gregory Denton of Metrovino - Portland, OR.
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Charcuterie Board: House-Smoked Spring Salmon with Crème Fraiche and Caperberries; Salt-Cured Foie Gras and Fleur de Sel; Prosciutto-Wrapped Arugula; Duck Rillettes with Marion Berry Jam; Pork Rillettes with Bosc Pair and Apple Mostarda; House-Smoked Bacon with Pickled Squash and Roasted Jalapeno Jam; "Tonno di Maiale:" Pork Shoulder with Tonnato Sauce and Fennel Pollen; Fried Beef Short Rib and Goat Terrine with Fried Capers and Meyer Lemon Aioli; Country Style Pork Pate with Black Truffles, Pistachios, Cornichons, and Fried Truffle-Salted Pistachios; Smoked Beef Maple Chorizo with Fried Sunny Side Up Quail Egg; Tuna Blood Sausage with Parsley Puree and Verjus-Soaked Raisins. Chef Gregory Denton of Metrovino - Portland, OR.
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Housemade Charcuterie Board: Country Style Pâté, Brawn, Potted Pork, Pork Rilette, Onion Marmelade, Picallili, and Pickled Mustard Seeds. Chef Wes Morton of Againn - Washington, D.C.
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Petite Charcuterie: Boudin Blanc, Black Truffle Boudin Noir, Blood Sausage and Cheddar Crumble, Duck Rillet, Confit Garlic, Toast, House-Cured Bacon, Chorizo, Ricotta and Honey, Pork Rillon, Mustard Greens, Lamb and Feta, and Tzatziki. Chef Bobby Hellen of Resto - New York, NY.
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Petite Charcuterie: Boudin Blanc, Black Truffle Boudin Noir, Blood Sausage and Cheddar Crumble, Duck Rillet, Confit Garlic, Toast, House-Cured Bacon, Chorizo, Ricotta and Honey, Pork Rillon, Mustard Greens, Lamb and Feta, and Tzatziki. Chef Bobby Hellen of Resto - New York, NY.
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House-Cured Bacon. Chef Bobby Hellen of Resto - New York, NY.
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Chorizo. Chef Bobby Hellen of Resto - New York, NY.
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Trio of Beef Short Ribs: Broiled, Braised, and Cured with Sauerkraut, Celery Root, and Ramp Kimchee. Chef Ryan Jaronik of Benchmark - Brooklyn, NY.
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Charcuterie Board: Paté Campagne with Pistachios and Dried Cherries; Duck Liver Mousse with Pickled Red Onions; Pho Terrine; Foie Gras Torchon with Quince; Chicken Terrine with Smoked Paprika and Piquillo Peppers. Chef Haidar Karoum of Proof - Washington, DC.
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Charcuterie Board: Paté Campagne with Pistachios and Dried Cherries; Duck Liver Mousse with Pickled Red Onions; Pho Terrine; Foie Gras Torchon with Quince; Chicken Terrine with Smoked Paprika and Piquillo Peppers. Chef Haidar Karoum of Proof - Washington, DC.
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Salumi Sec Flavored with Caraway and Coriander, Spicy Mustard, Housemade Breads: Italian Featherloaf, Anadama Cornmeal-Molasses Loaf, Whipped Sweet Cream Butter, and Fleur de Sel. Chef Liam LaCivita of The Liberty Tavern - Arlington, VA.
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Charcuterie: Foie Gras Terrine; Peach and Thai Basil Marmalade; Duck Ham; Grilled Fig; Pig Ballantine; Prosciutto; Ramps; Grass-fed Braciola; Quail Egg; Celery. Chef de Cuisine James Tracey of Craft - New York, NY.
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Charcuterie: Foie Gras Terrine; Peach and Thai Basil Marmalade; Duck Ham; Grilled Fig; Pig Ballantine; Prosciutto; Ramps; Grass-fed Braciola; Quail Egg; Celery. Chef de Cuisine James Tracey of Craft - New York, NY.
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Charcuterie: Foie Gras Terrine; Peach and Thai Basil Marmalade; Duck Ham; Grilled Fig; Pig Ballantine; Prosciutto; Ramps; Grass-fed Braciola; Quail Egg; Celery. Chef de Cuisine James Tracey of Craft - New York, NY.
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Charcuterie: Foie Gras Terrine; Peach and Thai Basil Marmalade; Duck Ham; Grilled Fig; Pig Ballantine; Prosciutto; Ramps; Grass-fed Braciola; Quail Egg; Celery. Chef de Cuisine James Tracey of Craft - New York, NY
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Chicken Liver Pate with Cherry, Apricot, and Pistachio Chutney, and Grilled Bread. Chef Adam Timney of Starbelly - San Francisco, CA.
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Chicken Liver Pate with Pickled Shallots, Poached Quince, and House Brioche. Chef Chris Kronner of Bar Tartine - San Francisco, CA.
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Charcuterie Plate: Pork Pie, Head Cheese, Pork Liver Terrine, House-Cured Finocchiona, Pickled Pork Tongue, and Mustards. Chef de Cuisine Brian Huston of The Publican - Chicago, IL.
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Moulard Duck Foie Gras "Niege" with Blackberries, Sunchokes, and House-Made Mustard Bread. Chef Scott Nishiyama of Chez TJ - Mountain View, CA.
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Grenache Cured Foie Gras with Spiced Asian Pear, Frisee, Pistachio Brittle, and Brioche. Chef Matt Brimer of Bin 38 - San Francisco, CA.
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Local Partridge Galantina with Blenheim Apricot, Chicory, and Sicilian Pistachio. Chef Matthew Accarino of SPQR - San Francisco, CA.
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Boar Mortadella; Boar Terrine with Noccina, Pine Nuts, and Currants; Pickled Chanterelle Mushrooms, Noccino Reduction, and Whole Grain Mustard. Chef Thomas McNaughton of Flour + Water - San Francisco, CA.
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Boar Mortadella; Boar Terrine with Noccina, Pine Nuts, and Currants; Pickled Chanterelle Mushrooms, Noccino Reduction, and Whole Grain Mustard. Chef Thomas McNaughton of Flour + Water - San Francisco, CA.
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Grilled Rabbit Loin, Rabbit Mortadella, Braised Rabbit Leg, Coco Blanc Beans, Black Trumpet Mushroom and Baby Carrot Salad, and Natural Jus. Chef de Cuisine Anna Bautista of Madera - Menlo Park, CA.
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Boudin Blanc, Wild Watercress, Dates, and Garlic. Chef de Cuisine John Paul Carmona of Manresa - Los Gatos, CA.
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Miso-Cured Foie Gras with Confit of Buddha Fruit and Puffed Wild Rice - David Myers of Sona
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Bacon Box: Pork Cheek Bacon, Quail Egg, Anise Marshmellow, Vermont Maple Syrup, and Hickory Smoke. Chef Shin Thompson of Boinsoiree - Chicago, IL.
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Caille: Tolenas Farm Quail Stuffed with Chicken Mousseline, Raisins, Shallots, Port Demi-Glace, Truffle Oil, and Spinach. Chef Lisa Eyherabide of Gitane - San Francisco, CA.
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Bollito Misto: Cotechino Sausage, Smoked Turkey, and Pork Shoulder. Chef de Cuisine Brian Huston of The Publican - Chicago, IL.
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Pork Trotter & Sunnyside Egg. Chef de Cuisine James Tracey of Craft - New York, NY.
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'Nduja with Grilled Bread and Calabrian Chili Peppers. Chef de Cuisine Sarah Burchard of Barbacco - San Francisco, CA.
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Pork Rillettes. Chef Remi Lauvand of Cafe Pierre - Los Angeles, CA.
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Johnny Cakes with Smoked Pork, Chow Chow, and Cornmeal Cakes. Executive Chef Cary Taylor of The Southern – Chicago, Illinois.
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Coppa Cotta; Testarossa; Jambon Persille. Chef Vitaly Paley of Paley's Place - Portland, OR.
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Eel and Foie Gras Terrine with Shiso Gelee, Sweet and Sour Lettuce, Gastrique Powder, Chicken Skin Cracker. Executive Chef Dirk Flanigan of Henri and The Gage – Chicago, IL.
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Foie Gras Terrine, Poached Rhubarb, Verjus Rouge, Golden Raisins, Tarragon, Candied Ginger, Candied Almonds, and Black Pepper Brioche. Chef Kyle Bailey and of Birch & Barley - Washington, DC.
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Crispy Polyface Pork Belly, Housemade Cotechino Sausage, Melon, Pickled Watermelon Rind Salad, and Saffron Jus. Chef Liam LaCivita of The Liberty Tavern - Arlington, VA.
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Black Pepper Florentine with Chicken Heart Mousse. Executive Chef Dirk Flanigan of Henri and The Gage – Chicago, IL.
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Bacon-Wrapped Bacon with Sylvetta, Brandywine Tomatoes, and Cocktail Avocados - Ray Garcia of Fig. 2010 L.A. - San Diego Rising Stars Gala at Fairmont Miramar Hotel & Bungalows - Santa Monica, CA.
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Foie Gras Terrine with Rhubarb, Celery, and Granola. Chef Jason Franey of Canlis - Seattle, WA.
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Rabbit Rilette, Anson Mills Polenta Integrale, Roasted Rack of Rabbit, Rabbit Loin, Housmade Lardo, Ramp Leaves, and Braised Rabbit Legs. Chef Nicholas Stefanelli of Bibiana Osteria Enoteca - Washington, DC.
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Shrimp Chorizo, Black Olive, and Avocado. Chef Tony Conte of The Oval Room – Washington, DC.
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Pastrami-Cured Kanpachi, Hot Mustard, Tomato Jam, and Caraway Seeds. Chef Tony Conte of The Oval Room – Washington, DC.
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Tuna Speck with Cara Cara Vinaigrette and Orange Segments. Chef de Cuisine Brian Huston of The Publican - Chicago, IL.
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Braised Rabbit with Housemade Guanciale and Prunes. Chef Jason Stratton of Spinasse - Seattle, WA.
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Cue Coriander Bacon, Steamed Yellow Curry Custard, and Toast. Chef Andrew Pressler of Fatty ‘Cue – Brooklyn, NY.
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The Ruth Wilensky: Salami Sandwich Pressed on an Onion Roll. Chef Noah Bernamoff of Mile End - Brooklyn, NY.
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Curry Coconut Lamb Slider: Curry-Coconut Organic Lamb, Baby Corn, and Lime-Yogurt Crème. Chef Santosh Tiptur of Co Co. Sala - Washington, DC.
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Duffy Duck: Spiced Duck Sausage with Endive Slaw, Raspberry Vinaigrette, Toasted Pistachios, Cherries, and Cherry Foam, Chef Joe Doren of Franks 'N' Dawgs - Chicago, IL.
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Spring Fling: Brat, Sauteed Morels, Asparagus Salad, Pancetta, Chevre, and Basil. Chef Joe Doren of Franks 'N' Dawgs - Chicago, IL.
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Tur-Doggin: Turkey and Date Sausage, Duck Confit, Herb Garlic Aioli, House Pickled Onion Relish, and Pickled Carrots. Chef Joe Doren of Franks 'N' Dawgs - Chicago, IL.
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The Hot Doug: Duck and Fig Sausage, Black Truffle Aioli, Foie Gras Mousse, Fleur de Sel. Chef Ted Stelzenmuller of Jack's Bistro - Baltimore, MD.
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2010 Charcuterie Across the Nation
Photo: | December 2010
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