gm food lovers!
Today is the grand opening of my friend, chef Peter Meng's Charcuterie palace of flavor extravaganza!
Sal Charcutería already been in business for half a dozen years, but it's focus has been business-to-business, running the kitchen and designing the menu for a number of restaurants and also providing charcuterie for others. Today, however, is the grand opening of Sal's first ever Deli and restaurant open to the public. One can simply walk in and order from a wide selection of cured hams, sausages, cheese and wine.
Of course you can also sit down and order from the menu, which is what I'm doing now!
Pam and I love strong flavors, so we started off with a plate of anchovies with greek yogurt, cobanero flakes and crushed pistachios.
Accompanied, of course, by a delicious malbec to open the appetite.
We then proceded to order this delicious charcuterie sampler which had lonza, coppa, three pepper salami, paio de beja, some soft cheeses like brie and a few varieties of sharp, vintage cheese too. It even came with a cone made of cheese bread stuffed with more charcuterie goodness.
Absolutely delectable.
We then proceded to sampler #2:
This is a special one because it's part of the August charcuterie club's delivery. Check this out: for a fee you can subscribe to the Sal box, which will be delivered to your doorstep every month. You get recommended recipes for the different types of charcuterie and you also get this cool coin to let others know you're part of a secret club.
They also update the coin every year, so it's a bit of a collector's item too:
Let's see what's inside this month's charcuterie box!
First on the list we have jambon persillé, which is made from pork ham, jelly, fresh parsley. This is a Burgundian charcuterie dish. It's served cold and very delicious! it had fried leeks on the side as well as a home made butter spread.
Next to that was a deviled egg with bacon and blue cheese
Followed by a honey cured Canadian ham on a skewer with pineapple brandy and candied pumpkin seeds
fuet with labneh (greek yogurt)
Finally, we have pork rillettes which is a common in Le Mans, France and is kind of like a salty and soft Pâté. It came with a grilled tomato and some flowers added for decoration.
I'm so incredibly lucky to have chef friends like Pete.
How else could I learn about delicious food like this?
Bon Appétit!
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Hmmmm 😋, the charcuterie lineup looks absolutely mouthwatering. The chef really knows how to create a flavor-packed experience!
Looks like you had a fancy dinner or celebrating something special :)
It was delicious! We're celebrating the grand opening of Sal's deli!
100% true, I just had some ribs and simply enjoyed them the most.
Yeah, I couldn't be vegan. Sorry, not sorry.
Every dish looks amazing 😍 I love the way it's presentes, so much pork 😋 lol good for the mouth but not for the cholesterol 😁
I promise to eat only homemade food this week and go to the gym. It was worth it :)
Yummy I am so sure with the look of this dishes, it will definitely taste so great.
Do you drink alcoholic wine?
Yes, non-vegan pork and alcoholic wine.
Those look amazing. Props to the chef for doing a good job of making them look appetizing. The use of colors are really nice and work well with the dish. Since I'm a big eater, my only concern is that the portions are too little. I'm not going to get full from just that haha. But I understand that it is an experience and the point is not to get full, but to enjoy the wonderful food.
This was just a sample, there are also delicious focaccia on the menu if you would like to have something else :)
Delicious salted pork, candied seeds, and creamy cheeses 👌 👨🍳
😄😄😄 Yeah, love me some delicious piggy wiggy.
I wish to have friends like Pete too
Just take a look at that dish. Looks yummy!!!
Absolutely incredible. It's awesome to learn how to put dishes together too. Charcuterie is delicious by itself, but combining flavors can open up a whole new world of experiences.
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