The TC Zinger. Photo by Donna Turner Ruhlman.
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Welcome to Ruhlman.com where I blog about food, cooking, recipes and technique, because the world is better when we cook for ourselves. Thanks for visiting and I hope you’ll join the conversation.
Tag Archives: Traverse City
Friday Cocktail Hour: The Traverse City Zinger!
Pigstock, Traverse City, Michigan
Christoph peering through the pig. Photo by Jürgen Schmücking.
Mangalitsas, aka Wooly Pigs. Photo by Jürgen Schmücking.
Posted in Butchery, Charcuterie, chefs, Farming, Food Adventure, Food Culture, Food Politics, Food Safety, Pork! Also tagged brian polcyn, Jürgen Schmücking, magalista, michigan, Pigstock, wooly pigs Comments closed
Salumi Video & Tour Events
On Saturday night in Cambridge, on a young friend’s recommendation, we dined at The Russell House Tavern, near Harvard Square, where chef Michael Scelfo and his mischievous band of cooks put out excellent high-end tavern fare. I was delighted when my 13-year-old son perused the menu and immediately asked, “Can we get the charcuterie board?”
This question has only one correct response. I especially appreciated Scelfo's pork rillettes, which were topped with a creamy layer of duck fat. Scelfo has a menu that would seem to be designed exactly for me, with items such as “Pig’s Head Cake” and “Crispy Pork Belly Sandwich,” but also deviled eggs and superb fried oysters.
But it was the fact that he, like so many other chefs, offered charcuterie. Indeed the charcuterie or salumi board is now ubiquitous in American restaurants. A charcuterie board even made it onto an episode ...
Posted in Books, Charcuterie, chefs, Salumi Also tagged brian polcyn, butcher & larder, charcuterie, Chicago, Cleveland, El Ideas, Illinois, michigan, ohio, Pigstock, Salumi Comments closed
