Steve McHugh
Cured | San Antonio, TX | July 2017
FEATURED DISHES
Charcuterie Plate: Garlic Sausage, Duck Ham, 90-day Coppa, Chile-Pineapple Pork Rillettes, Bread and Butter Pickles, Pickled Watermelon Rind, Butternut Squash Jam, Garlic Mustard, Jalepeño Mustard, and Brewer's Crackers
Bison Tartare, Bourbon, Cured Egg Yolk, Huitlacoche Purèe, and Brioche
Foie Gras Crepe Cake: Cured Foie Gras, Cocoa-Cured Foie Gras, Crepes, Citrus and Lavender Jam, and Powdered Sugar
Photography by Caroline Hatchett
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