Celebrity chef Mark McEwan sam­ples the city’s best charcuterie

Celebrity chef Mark McEwan joined us to test the GTA’s top charcuterie boards. When it comes to this summer back­yard favourite, McEwan says the se­lec­tion is key — you want a va­ri­ety of meats, a ter­rine or pâté en croûte, one cheese for con­trast, the perfe

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Se­lec­tion of champions

RICHMOND STA­TION, 1 RICHMOND ST. W., $17 “This one has a very nice and broad se­lec­tion. There are nicely pick­led veg­eta­bles, and you can tell that they’re cer­tainly mak­ing the ter­rine and the pâté en croûte. I sus­pect the salami [near the bot­tom of the board] is house made, and I like the cro­quettes,” says McEwan.

House-made heaven

D BAR, 60 YORKVILLE AVE., $28 “When I look at this board, I can tell they put in some work on it,” says McEwan, notic­ing that the salamis, the head­cheese, the pick­led veg­eta­bles and the pâté en croûte all look to be house made. “The head­cheese is tasty, and the pre­sen­ta­tion is art­ful, nice and clean,” he says.

Plenty to eat

IL FORNELLO, 8851 YONGE ST. AND 2901 BAYVIEW AVE., $19.95 “This is a gen­er­ous board, in terms of the por­tions,” says McEwan. “The ar­ti­chokes seem a lit­tle raw, but they taste good and ev­ery­thing is neatly pre­sented on the board. My only crit­i­cism would be that this board feels a lit­tle cookie cut­ter,” he says.

Va­ri­ety is key

TERRONI, 1095 YONGE ST., $23 “It’s a nice se­lec­tion. So you have salami, one from the head­cheese fam­ily; pro­sciutto; three vari­ables on cheese and toast. The toast is a lit­tle bit generic for me, and I would pre­fer a com­bi­na­tion of pick­led veg­eta­bles and for­get the arugula. This would also be great with a spicy mus­tard,” says McEwan.

Cured cre­ations

GUSTO 101, 101 PORTLAND ST., $16.99 “The pick­led veg­eta­bles are not pick­led enough, but they taste OK. This one has sun-dried toma­toes and the lit­tle red round ones are pep­pers,” says McEwan, adding that he’s not a big fan of the bread and feels the board is miss­ing more house­made el­e­ments.

Break­ing bread

BARNSTEINER’S, 1360 YONGE ST., $18 “I like the fact that they grill their bread. They re­ally nailed their bread. They have two mus­tards and an ap­ple jam. It cer­tainly has a very broad se­lec­tion. It doesn’t have a ter­rine, but it has the liver. The grainy mus­tard is a great choice. I don’t think it needs the Di­jon as well,” he says.




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