Eat

Sunday, March 9, 2014

Anatomy of a Charcuterie Tower

A WFF Meat-Up

Posted by Angela Hanyak on Sun, Mar 9, 2014 at 1:58 PM

One of the most talked about presentations at the Wine and Food Festival this weekend was the charcuterie tower constructed by Chef Nico Romo for Thursday night's Official Sponsor Recognition and VIP Party. Occupying a second floor parlor, the tower included a spectacular array of cured meats, cheeses and pâtés.

The glorious charcuterie tower.
  • The glorious charcuterie tower.

Two levels of cured meat hanging from skewers and secured by delicate clothes pins made for fast nibbling.

Iberico and speck dangle for the picking.
  • Iberico and speck dangle for the picking.

There were also forks stuffed with various cheese and meet combinations. Resembling little tomahawks, they were easy to eat even with wine glass in hand. Assortments of pâté rounded out the top level of the tower.

Manchego and iberico tomahawks and Pâté de Campagne with pickled olives.
  • Manchego and iberico tomahawks and Pâté de Campagne with pickled olives.

On lower levels of the tower those nifty skewers held onto paper cones filled with snacks like pickled vegetables, Castelvetrano olives and blue cheese walnuts.

Pickled vegetables and cheese and nut mixtures round out the tower.
  • Pickled vegetables and cheese and nut mixtures round out the tower.

Aside from being a visually striking display of food, everything was incredibly easy to grab and eat. It was certainly an omen of many, many more noshing opportunities yet to come.


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