The word charcuterie simply means delicatessen in French. And while a charcuterie board is a must-have on most gastro pub’s menus these days, there is a deeper heritage in Europe which celebrates preserved meats and cheeses paired with wine, cocktails or beer. To help us all eat & drink the best of Europe, Jeremy Parsons, noted chef & mixologist, pushes the limits of charcuterie and cocktails and shows us just how creative the humble charcuterie board has become.
Uniting Culinary Arts with Creative Arts
This is the first person story of Michael Chow a celebrity restaurateur, painter, actor and all around creative force whose mission is to unite culinary ...