Cowbell’s charcuterie (photo by Derek Shapton)
CHARCUTERIE
A showpiece for chefs who follow the nose-to-tail philosophy, this platter of pickled veg, artisan cheese and cold cuts is a hot item for “adventurous” carnivores—you know, those who relish the chance to chomp on calf’s brain at the Black Hoof, a terrine of pig’s tongue and ear at Cowbell and horse bresaola from Conviction.
