A ex-Chicago butcher makes a home in northern Michigan.
Chef Scott Manley has created a bloody good seasonal sandwich.
The Sofitel Hotel’s cheesemaking and charcuterie programs are humming along and almost ready for online shopping.
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.
Remember when the Sofitel Hotel started making its own cheese and charcuterie? Here’s what’s up with that six months on.
Chef Greg Biggers decided to have some fun with intensive certification and launched in-house charcuterie and cheese-making programs.
A 77-year-old former sausage maker is behind all that salumi you’re eating in restaurants.
An artisanal meat producer was on the rise in Wisconsin—and then it was driven out of business.
Tête Charcuterie is a lot more than just a temple to our culture’s insatiable flesh lust.
West Randolph’s new Tete Charcuterie brings back the flavors of the neighborhood meatpackers.
Ehran Ostrreicher plans to open Homestead Meats & Deli in Evanston this spring.
The Chop Shop’s multidisciplinary butcher/bar/restaurant/performance space does a lot—and does a lot with a little.
Talking with food writer Michael Ruhlman about the life of writing about food
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.
West Loop Salumi’s making it, along with a whole host of aged meats.