A ex-Chicago butcher makes a home in northern Michigan.
Tag: charcuterie
Posted inBlogs
A sandwich designed for vampires at Revival Food Hall’s Danke
Chef Scott Manley has created a bloody good seasonal sandwich.
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The Sofitel’s cheesemaking and charcuterie program is almost ready for retail
The Sofitel Hotel’s cheesemaking and charcuterie programs are humming along and almost ready for online shopping.
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How a chef cures meats for Chicago’s first-ever Charcuterie Week
It’s Charc Week, and here’s how Scott Manley of Table, Donkey & Stick made his entries in the multi-restaurant celebration of cured meats.
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Illinois’s first in-restaurant cheese-making operation has ‘kind of taken off’
Remember when the Sofitel Hotel started making its own cheese and charcuterie? Here’s what’s up with that six months on.
Posted inFood & Drink
Taking matters—and cheese and cured meat—into your own hands
Chef Greg Biggers decided to have some fun with intensive certification and launched in-house charcuterie and cheese-making programs.
Posted inFood & Drink
Meet Billy Pork, the father of Chicago’s charcuterie revolution
A 77-year-old former sausage maker is behind all that salumi you’re eating in restaurants.
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Wisconsin vs. meat, (part one): The end of Bolzano
An artisanal meat producer was on the rise in Wisconsin—and then it was driven out of business.
Posted inFood & Drink
Take your meatings at Tête Charcuterie . . . but save room for salad
Tête Charcuterie is a lot more than just a temple to our culture’s insatiable flesh lust.
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A first look at dishes from Randolph Street’s Tete Charcuterie
West Randolph’s new Tete Charcuterie brings back the flavors of the neighborhood meatpackers.
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A sausage outlaw goes legit
Ehran Ostrreicher plans to open Homestead Meats & Deli in Evanston this spring.
Posted inFood & Drink
The Chop Shop keeps it simple
The Chop Shop’s multidisciplinary butcher/bar/restaurant/performance space does a lot—and does a lot with a little.
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Michael Ruhlman: The soul (and craft) of a food writer
Talking with food writer Michael Ruhlman about the life of writing about food
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Dine with Ruhlman, Elie at upcoming dinners, plus a Pilot Light fund-raiser
Authors Michael Ruhlman and Lolis Eric Elie come to town for special dinners, while Paul Kahan and Matthias Merges raise money for teaching kids about food.
Posted inBlogs
Ciauscolo, the other spreadable salami
West Loop Salumi’s making it, along with a whole host of aged meats.