It all started in Vegas. Unfortunately, unlike the commercials promised, it didn't stay there.
On a recent mini-holiday for a friend's birthday, I fell in love with the charcuterie plate.
While our friends played poker, my husband and I spent our afternoons on sunny patios, a glass of white wine in one hand, a mound of meat, cheese and fresh baguette on the table in front of us (see exhibit A, courtesy of Morels French Steakhouse and Bistro at the Palazzo). I came home with a suntan and an insatiable obsession with the charcuterie plate.
I know I'm not alone. (Phew.)
Still, it's a bit disconcerting, given that I (okay, what girl hasn't?) went through a vegetarian phase in my teenage years, and even now, my meals during the week are usually meatless. (Of course, this is largely in part to the fact that I see nothing wrong with having cereal for dinner.) Nevertheless, since the start of summer, it's gotten to the point where, when choosing a place to meet my friends for after-work dinner and drinks, I'm only interested if there's charcuturie on the menu.
If you've never experienced the charcuterie plate, you may be thinking: "What's the big deal? Isn't it just a mound of meat on a chopping block?" In theory, yes. But in reality, it's oh-so-much more.
At Terroni it's all about the long, skinny breadsticks, perfect for wrapping with a slice of proscuitto before dipping in organic honey.
Reds offers an entire Charcuterie Menu with more than a dozen options and at Mercatto you not only get to choose your meats and cheeses, but also your verdure (that's fancy talk for pickled items).
No one does shared plates as well as Jamie Kennedy, and at the Wine Bar, the charcuterie plate is no exception. The best part is the suggested paired wines in 3 or 6 oz offerings.
And I know we already professed our love for Fuzion's patio, but their charcuterie plate makes the perfect meal-for-one on a sunny afternoon.
As I'm writing this, I'm thinking about my next charcuterie plate. It's only Monday, and I don't think I can make it through the week. But while reading Sweethome Editor Sarah's blog post about No Pressure Entertaining, I realized I don't have to wait until the weekend -- or to go to a restaurant. Tonight, friends are coming over for drinks before we go to a concert.
And I know exactly what I'll be serving.