The tra­di­tional char­cu­terie-and-cheese plate gets an up­grade

Bloomberg Businessweek (Asia) - - ETC. -

BEL­CAMPO MEAT Santa Mon­ica, Calif.

Celebrity chef Mario Batali de­vel­oped a pep­per­oni recipe to suit the free-range, her­itage hogs raised by this Cal­i­for­nia ranch­butcher-restau­rant. You can buy it by the link ($13/8 oz.) or try it along­side salami, mor­tadella, cul­tured but­ter, pick­led beets, and rose­mary car­away mus­tard on the Bel­campo by Batali board ($18).

SO­CI­ETY FAIR Alexan­dria, Va.

Todd Thrasher’s Tonic cheese is named af­ter So­ci­ety Fair’s lead mixol­o­gist (is there any higher honor?); the ar­ti­sanal gin-and-tonic-washed goat cheese ($12/4 oz.) is the re­sult of his col­lab­o­ra­tion with Coach Farm. Those en­joy­ing it at home might take in­spi­ra­tion from the restau­rant’s Big Bad board ($35), which also in­cludes such items as house-made pate de cam­pagne, white bean dip, and car­rot dal.


Black­belly’s Grand Se­lec­tion ($50) is an ever-chang­ing char­cu­terie and cheese spread in­clud­ing at least 10 types of house-made meats, plus pick­les, mus­tard, and fruit pre­serves. One stand­out: pork ter­rine stud­ded with poached sweet­breads and foie gras, wrapped in ba­con ($35/lb.).

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