Charcuterie @ Delmonico
The past few years has brought a small but still impressive burgeoning of interest in charcuterie on the part of local chefs. Lots of them are making their own pates, sausages, and cured meats, whether they can make better than what's commercially available out there or not. Delmonico was one of the leaders in this trend, and from the beginning they've put out as fine a collection of house-made charcuterie as anyone. It's a great way to begin a dinner. [caption id="attachment_37259" align="alignnone" width="400"]
Charcuterie board at Emeril's Delmonico.[/caption]
