No, we’re not rolling this stuff…we’re meticulously explaining (on many pages!) everything you need to know about buying charcuterie, judging it, enjoying it…and even making it!
If you know me, you know how deliriously happy I am right now…because, in preparation for ROSENGARTEN REPORT #3…I am immersed in French pork fat!
When it comes to pre-prandial meats for a gathering—usually offered to me by questions like, “Would you care for little bologna sandwiches? Would you care for chicken liver crostini? Would you care for Slim Jims or beef jerky?”—I can get reasonably interested. But if the host says the magic “C” word—“Would you care for charcuterie?”—that’s when I start dancing around the room like Maurice Chevalier, or at least like Gene Kelly in “An American in Paris.”
In this ROSENGARTEN REPORT story, I’ll tell you about the rise of American charcuterie: why we Yanks are now occasionally making pâtés and terrines that match the stuff being made in the Motherland (France). We’ll tell you exactly where to buy them, for delivery to your door. We’ll identify the movers and shakers in American charcuterie, the ones making “la difference” (down that path we’ll discover the “top eight” American producers of charcuterie today, provided their products can get to your door). We’ll outline types so you know what to look for. We’ll also discuss serving charcuterie, so you can send these beauties to the dining room in due course…including a tasting of scores of mustards and cornichons to accompany your charcuterie.
Spring having sprung, the article will also focus on charcuterie as the easiest way to turn your spring picnic into something very special…something very Gallic!
And last, but not least…
I couldn’t finish the piece without giving you a huge hunk of my own pâté-making obsession. I will give you a fantastic recipe for Country Pâté, made mostly from pork, that will come as close to a Parisian bistro visit as a touring Renoir painting will bring you back to the Grand Palais memories.
The Luncheon of the Boating Party by Auguste Renoir
It is not a quick recipe…but it is lucid as hell. I lay on you the 15 major steps you need in order to turn out a pâté that sings like Edith Piaf!
ROSENGARTEN REPORT #3 will be available on-line on June 15, and hard-copy subscribers will receive their copies just after that. We are always struck by how the two they seem like different magazines. People certainly always read them and use them in different ways. So we’re offering a combined subscription—every quarter you get a new, digital ROSENGARTEN REPORT, and a new, hard-copy ROSENGARTEN REPORT, for just $60 a year.
Vivez la vie en rose(ngarten)!
