Food & Drink

Canadian Geographic - - CONTENTS - —Nick Walker

Perfecting the art of char­cu­terie

THE MAG­NIF­I­CENT SPREAD you see here is the pin­na­cle of thou­sands of years of smok­ing and salt-cur­ing, brin­ing and fer­ment­ing, ripen­ing, sea­son­ing and sweet­en­ing (es­sen­tially, ev­ery­thing that got us through the pre-re­frig­er­a­tor era). We’re in the golden age of char­cu­terie, with chefs in ev­ery city show­cas­ing the bounty of their re­gions and ex­per­i­ment­ing with these pro­cesses for the ad­dic­tive flavours and tex­tures they give us, but for our money, chef Steve Mit­ton of Ot­tawa’s Brothers Beer Bistro (broth­ers­beer­bistro.com) rothers­beer­bistro.com) is do­ing it bet­ter than just about any­body. This is his per­fect char­cu­terie board: a finely bal­anced smor­gas­bord of lo­cally sourced and made-in-house smoked meats and rich pâté, âté, cheeses crumbly and creamy, tangy pick­led veg­eta­bles and sweet pre­serves.

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