The 18th century French epicure Jean Anthelme Brillat-Savarin writes, "Un dessert sans fromage est une belle à qui il manque un oeil" — a meal without cheese is a one-eyed beauty. This was 1825, but the aphorism still rings true today. This Band of Bi-Co carnivores and turophiles seeks sensory indulgence and educational immersion of the artisan craft of charcuterie: France’s finest contribution to humanity. We hope to intimately learn the history and processes of making brined, smoked, cured, skewered, braised, rolled, tied and stuffed meats at home, and we will refine our pallets by learning proper pairings of choice fromage. We strive to make buying and eating great food a fun, inviting and educational experience for our community who, like us, love to be delighted by life’s daily indulgences. As ethically aware students, we will partner with local and sustainable businesses, inspired by a nose-to-tail approach, leaving little or no parts of the animal unused. (No Terrines).
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