Salami and Rillettes Take a Chocolate Turn at Fish

salamiAs every chef knows, Americans like sodium and sugar. So it’s hardly surprising that food producers have figured out that remaking salty snacks as sweet desserts is a winning proposition: Last fall, Taco Bell released chocolate taco shells  (newly available in BI-LO’s Mexican aisle, if you’re curious.)

And now, Fish’s Nico Romo is selling chocolate charcuterie.  Publicist Jamie Estes says the Lyon native  was inspired by “watching Anthony Bourdain’s recent episode on his hometown.”

The $12 dessert plate includes dark chocolate pate, chocolate almond salami and pineapple ginger rillettes, complemented by almond crisps and strawberry-basil jam. For more information, call 722-3474, or visit fishrestaurantcharleston.com.

Awards Vault Craig Deihl Into Elite Group of Food Artisans

cdeihlWhen Cypress’ Craig Deihl this month claimed a Good Food Award for his cured meat, he was one of 130 honorees. But Deihl belongs to a far more select group of celebrated artisans: He’s one of only six food producers to win a Good Food Award in all four years of the program’s existence, and the lone Southern producer to achieve the distinction.

Created by San Francisco’s Seedlings Projects to recognize food deemed “tasty, responsible and authentic,” the annual Good Food Awards are considered the top prizes in the handcrafted food-and-drink world. For this year’s contest, cheese makers, picklers, chocolatiers, distillers and fermenters – among other artisans – submitted 1450 different products for judging. Continue reading

Good Food Awards Honors Charleston Products

Two Charleston products this week received recognition from the Good Food Awards, an annual competition for artisan edibles.

Cypress’ culatello (salumi made the from the rear portion of a pig’s hind leg) and Christophe Artisan Chocolatier’s Dark Chocolate Espresso were both named finalists in the contest, along with another 198 items divided into categories such as beer, cheese, coffees, preserves and pickles. The list will be whittled down to 100 winners at a San Francisco gala in January.

According to the San Francisco Chronicle, this year’s competition received a record 1450 entries.

Meat Boxes on Sale at Cypress

Although Cypress likens its four-year old Artisan Meat Share program to a CSA, the amenity could more appropriately be described as a C.O.D: Charcuterie on Demand.

The restaurant seasonally offers $50 meat packages, which come with none of the surprise or obligation associated with most CSA boxes. This fall, the box includes braunschweiger, picante, knockwurst, Tuscan beef and pork pâté. Boxes will be available for pick-up at the restaurant beginning on Sept. 18; to pre-order a package, call (843)937-4012 x229. Spokeswoman Becky Tanenbaum warns the packages are sold on a “first-come, first-serve basis.”