An important meating
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
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.
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.
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.
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.