Charcuterie board from Perennial Virant, with seasonal fruit mostarda
Chef Scott Manley, of
Table, Donkey and Stick, has stepped up to the culinary plate for Charc Week. When it comes to the weeklong celebration of charcuterie, Manley plans to knock it out of the park. His planned trio of cured meats includes a collaboration with Rare Tea Cellar, and three different animals. A goat loin will cure in a 2007 Crema Chocolate Pu-erh Tea, duck breast will get a Red Yuzu Kushu cure, and salami will be full of Perigord Truffle and Vanilla. He will serve the Tea Cured Goat at Charc Bites and all three at Table, Donkey, and Stick from 2/23 until supplies last.
Jared Rouben of Moody Tongue Brewing Company will also feature Rare Tea Cellar at Charc Bites. Lemon peels and lemon leaves from Rare Tea Cellar add flavors of lemon meringue pie, and aromatics of a Meyer lemon peel, to their Steeped Emperor's Lemon Saison.
Chef Ed Sura at Perennial Virant is taking inspiration from Italy for his Charc Bites dish. He will be serving
Spuma di Gota, or "pig butter," in some circles. Hailing from San Miniato, in the province of Pisa, this chopped and cured pork cheek delicacy has been a favorite of Tuscan farmers for nearly 100 years.
For his version, Chef Ed will whip guanciale from Perkins Custom Cuts with ricotta for a delectable crostini spread. He will pair it with a shaved
porchetta di testa, arugula, and a ramp mostarda made with pickled ramps from last spring's Werp Farms harvest. At the restaurant, he will add a special Charc Week offering to his charcuterie plate, accompanied by seasonal fruit mostarda. Mario Minelli at Chop Shop will also look to Italy, with his housemade porchetta.
From the Radler, chef Nathan Sears will be putting his signature German style on his Charc Week offerings. At the restaurant, he will make
Braunschweiger, a soft, luscious German liverwurst, the star of his special offering. At Charc Bites, he will be serving Lendenspeck, a cured pork loin wrapped in a side of bacon, with fermented red onion.
The full Charc Week menu will be available in early February. Visit any of the restaurants and shops from 2/23-2/27 for a taste of their specialties, or catch all nine at Charc Bites at The Dawson on 2/26.
· Who: The following restaurants are participating all week, and will be serving at The Dawson: The Butcher & Larder, The Dawson, La Sardine, Perennial Virant, The Radler, Table, Donkey, & Stick, Tete Charcuterie, West Loop Salumi, Chop Shop. Beverages at Charc Bites provided by: CH Distillery, Moody Tongue Brewing Company.
· Cost: Tickets on sale at Eventbrite - $65 Early bird until 2/1, $75 after 2/1, VIP tables of 6 $500 until 2/1, $625 after 2/1
Chef Scott Manley, of Table, Donkey and Stick, has stepped up to the culinary plate for Charc Week. When it comes to the weeklong celebration of charcuterie, Manley plans to knock it out of the park. His planned trio of cured meats includes a collaboration with Rare Tea Cellar, and three different animals. A goat loin will cure in a 2007 Crema Chocolate Pu-erh Tea, duck breast will get a Red Yuzu Kushu cure, and salami will be full of Perigord Truffle and Vanilla. He will serve the Tea Cured Goat at Charc Bites and all three at Table, Donkey, and Stick from 2/23 until supplies last.
Charc Bites is the official cocktail party of Charc Week, which takes place from 2/23-27. Participants The Dawson; Tete Charcuterie; The Radler; West Loop Salumi; Perennial Virant; Table, Donkey and Stick; La Sardine; Chop Shop, and Butcher & Larder will be serving up specialties all week, and then joining forces at The Dawson for an evening of food, drink, and revelry.
Jared Rouben of Moody Tongue Brewing Company will also feature Rare Tea Cellar at Charc Bites. Lemon peels and lemon leaves from Rare Tea Cellar add flavors of lemon meringue pie, and aromatics of a Meyer lemon peel, to their Steeped Emperor's Lemon Saison.
Chef Ed Sura at Perennial Virant is taking inspiration from Italy for his Charc Bites dish. He will be serving Spuma di Gota, or "pig butter," in some circles. Hailing from San Miniato, in the province of Pisa, this chopped and cured pork cheek delicacy has been a favorite of Tuscan farmers for nearly 100 years.
For his version, Chef Ed will whip guanciale from Perkins Custom Cuts with ricotta for a delectable crostini spread. He will pair it with a shaved porchetta di testa, arugula, and a ramp mostarda made with pickled ramps from last spring's Werp Farms harvest. At the restaurant, he will add a special Charc Week offering to his charcuterie plate, accompanied by seasonal fruit mostarda. Mario Minelli at Chop Shop will also look to Italy, with his housemade porchetta.
From the Radler, chef Nathan Sears will be putting his signature German style on his Charc Week offerings. At the restaurant, he will make Braunschweiger, a soft, luscious German liverwurst, the star of his special offering. At Charc Bites, he will be serving Lendenspeck, a cured pork loin wrapped in a side of bacon, with fermented red onion.
The full Charc Week menu will be available in early February. Visit any of the restaurants and shops from 2/23-2/27 for a taste of their specialties, or catch all nine at Charc Bites at The Dawson on 2/26.
www.charcweek.com
@Charc_week
#CharcWeek, #CharcBites
· Where:
All week long: Across the city
Charc Bites, the official Charc Week Party: The Dawson, 730 West Grand Avenue, intersection of Halsted and Milwaukee, Blue line to Grand
· When: Charc Week: February 2/23-27, Charc Bites party: Thursday, 2/26 at 7pm
· Who: The following restaurants are participating all week, and will be serving at The Dawson: The Butcher & Larder, The Dawson, La Sardine, Perennial Virant, The Radler, Table, Donkey, & Stick, Tete Charcuterie, West Loop Salumi, Chop Shop. Beverages at Charc Bites provided by: CH Distillery, Moody Tongue Brewing Company.
· Cost: Tickets on sale at Eventbrite - $65 Early bird until 2/1, $75 after 2/1, VIP tables of 6 $500 until 2/1, $625 after 2/1
· Contact: info@charcweek.com
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