Starting from today until Saturday, July 26 (ignore the misleading June in my image…), San Antonio chefs will participate in San Antonio’s 2nd Charcuterie Week. The first one featured in 2012 San Antonio Charcuterie Week was a hit and a long time coming, I’m glad to see this one!
I hit Arcade Midtown Kitchen at the Pearl as my first stop on the culinary map and of course Chef Jesse Perez and his “family” of chefs came up with individual components each concept tested and owned individually that married together perfectly. He knew they would take pride in my enjoyment of the plate that they spent the past month working, pickling, brining, and preparing. Excitement was high in their kitchen and the passion (which is one of my favorite things about charcuterie) was clearly demonstrated on their plate.
For those that want to learn more about what charcuterie is and why it matters, check out that link to Michael Sohocki’s article in the Rivard Report where he details the art of making everything in house and why he helped found the original event at Restaurant Gwendolyn.
2014 San Antonio Charcuterie Week
- Restaurant Gwendolyn
- Where Y’at Food Truck
- The Granary
- Biga on the Banks
- Arcade Midtown Kitchen
- Crossroads Southern Kitchen
- The Monterey
- Hotel Valencia
- El Machito
- Il Sogno
- The Luxury (which has a beer pairing)
- Rosella (offering a vegetarian plate)
- Tre Trattoria in Alamo Heights
- Boiler House
- Big Hops Gastropub
- Hot Joy
Each charc (pronounced “shark”) is $20 per plate beautiful plate of “everything made in house” array of sausages, pâtés, terrines, and confit.