Pass the Charcuterie please
The January cold has settled itself into our everyday lives. During these cold winter days, there is nothing better than enjoying Charcuterie.
Ok, I’ll be real honest; I never know how to say it correctly. In fact I have visited You Tube a few times to hear it spoken correctly. Charcuterie (pronounced “shar-KYOO-ter-ee”) is the thousand-year-old tradition of making sausages and other cured, smoked and preserved meats. Here at Fooducopia executive chef Richard Glover creates a delight nothing short of edible art.
I can’t recall the first time I had Charcuterie, but I would be remiss to boast that my high school niece swears it is her favorite item on the menu.
So what is this fancy French word all about? Charcuterie comes from chair “flesh” and cuit “cooked.” Before refrigeration, this was the way people were able to eat cooked cold meats without the risk of it being spoiled.
So what is featured on Fooducopia’s charcuterie platter? An enjoyable decadent work of art that begins with thinly sliced Proscitto di Parma, which is imported from the Parma region. This meat features only pork and no salt additives and is selected from only the best pigs in central and northern Italy.
“What makes it unique is that it has to be aged in the Parma region because of the floral aromatics in the region,” explains chef Glover.
Also featured is Italian dried salami along with several wonderful cheeses including my favorite—aged Gouda.
The Charcuterie platter features a host of wonderful items to compliment the meat and cheese. Local mustard, toasted nuts, olives, local honey, local bread as well as organic fruit and local micro greens grace the platter as well.
There is also an ala cart charcuterie choice as well, but with the cold weather around us there is nothing more memorable than an evening with friends or family sharing a charcuterie platter paired with your favorite wine. So call your friends make a reservation and head on over tonight to Fooducopia. But before you go, be sure to log on to You Tube to practice your pronunciation. I did and succeeded.
Make a reservation now at Fooducopia!