AltWeeklies Wire
Cold-Smoked Days and Salt-Cured Nightsnew
Three Oakland restaurants find the time and space to make their own charcuterie.
East Bay Express |
Luke Tsai |
09-26-2012 |
Food+Drink
Tags: charcuterie, Chop Bar
Inside Chicago's Charcuterie Undergroundnew
The charcuterie resistance is growing. Professional restaurant chefs without legal licensing or dedicated facilities cure their own meats out of view of the health inspectors all the time.
Chicago Reader |
Mike Sula |
11-30-2009 |
Food+Drink
