Charcuterie Take Out
I'm liking the trend towards good chefs in the city making their own charcuterie, in addition to some of the local artisans also producing for the retailers. There are some amazing flavours coming out, and now, probably, some of the best pate's Toronto has seen being sold on a retail basis.
But how do us mere mortals find this? Where can we get the fixin's for less than a 20 dollar combo platter? I'll share my own experiences with the hopes that others will add on, and we can share the earth, hopefully not dearth.
Great Pate's. Thuet at his retail locations is producing some of the state of the art pates (okay, I've given up looking for the correct punctuation point on my anglo-pc) with various game meats studded with foie gras. Generally around the 4$ per 100 gram price point, which is well in the market range.
Gilead Cafe offers a number of pates, including some en croute, also generally reasonable.
Cured Meats. Thuet experimented with cutting dried sausage in to fresh bits, finding it was too labour intensive on busy retail occasions. Now, they are offering pre-packaged platters with condiments for $18. Much higher price point for the sum of the parts than the dry sausages whole. Would love to see the whole dried sausages come back onto the market.
Rumours abound that Chris McDonald from Cava will retail his charcutierie. That would be nice. Where and how, don't know. If you're wondering why that might interest you, go to Xococava, and try the truffle infused with chorizo. He understands flavours.
Culinarium on Mt Pleasant carries Mario Pingue's cured meats from Niagara in pre-packaged slices, or some whole sausages.
There are many places that carry the usual products, some of which have a wider selection, such as Salumeria on Yonge. What I think I'm looking for is whether there is a jump off point to justify many of our local artisans hitting the retail market.
Bonus points for the gents at A Taste of Quebec, for many of the fantastic smoked game meats.
I thought tapas was the new tapas. Did I miss something?
As much as there is a trend on this board to spotting trends, there also seems to be a trend to dissing trends. Hard to stay current on what's cool, so frankly I prefer to focus on what interests me.
There are some very cool things going on with charcuterie locally, and when they're priced for retail, they're great. Marc Thuet's cured lamb sausage is inspired. Rumours have it that Chris McDonald is looking for a way to market his products.
We also have many local players on the non-cured varieties who might gain inspiration from the establishment of a market for artisinal local cured sausages.
Frankly, to suggest that we not encourage the development of a natural extension of local cuisine seems conflicted. It's a language we should be able to speak. We have an extremely competitive local smoked salmon debate, but we've only got Brandt's to discuss for Bresaola.
Ok, that sucks that we don't have a place like Oyama here.
Anyhow, the stuff at Scheffler's I belive is cured duck. Which is essentially duck 'prosciutto'. Whitehouse meats carries it as well.
It's pretty easy to make on your own, if you have a little space that is cool and in the dark. Actually, a wine fridge works well, I think.