Steve McHugh

CHEF
Written By Team StarChefs

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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