When 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
Is there anything prettier in the meat-eaters’ diet than crispy duck skin? Shimmering with fat and patterned with post-pluck pimples, skin done right is basically the perfect ideogram for flavor.
If you’re tempted to disagree, you may need to pay a visit to pages 46, 106, 111 and 120 of Hank Shaw’s Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, Both Wild and Domesticated for visual evidence. There’s plenty of text devoted to the topic, too: The James Beard Award-winning Shaw is a waterfowl partisan — he confidently calls duck “the new pork” – but he’s especially smitten with skin.
“It is the skin that most distinguishes duck in the kitchen,” Shaw writes. “Crispy duck skin is one of the greatest pleasures of the dining table.” Continue reading
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.
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.”