check out byt's fall food guide and logan's feature on seasonal charcuterie... "What we found was probably the best/coolest charcuterie plate you'll have this season, and we'll stake our reputation on it..."
Not Your Average Seasonal Charcuterie Plate
It's no secret to anyone I know that I'm pretty obsessed with Ripple. The summer dinner we had there was one of our absolute favorites this year, seasonal and clever without feeling snobby and with a great sense of both where it came from and where it was going. So when the Fall Guide time rolled around, I knew we needed to go over and see what he had in store.
What we found was probably the best/coolest charcuterie plate you'll have this season, and we'll stake our reputation on it (and not a prosciutto in sight. Not that there is anything wrong with prosciutto. It just doesn't come anywhere near the home-made genius of this).
SERIOUSLY. Right now, here's what's on the menu (and yes, it will change as weather changes)
- Beef and barley terrine - where Logan increased the amount of liver and added cooked pieces of barley throughout. Whole dried prune in the middle for texture and sweetness, as a perfect finishing touch-almost like a jam to spread on top.
- Pork butter - which is all you'd hope it would be: rendered fat from salami and hams, fortified with smoked maple syrup and duck jus for that extra autumnal kick.
- Rabbit rillette - Logan introduces more game animals in the fall. He smokes the legs in juniper berries and wood and confits it. Good Great with crackers
- Brandade with Hubbard squash - roasted Hubbard squash paired with salted fish, making for a perfect combination of sweet and salty. He adds dried olives for texture.
- Suckling pig and trotter terrine, set with gelatin, nice and hearty on a cold night
- And finally-Garnishes - Pickled torpedo onions and housemade mustard.
JUST GO.