Charc Week Celebrates The Craft Of Charcuterie

By Melissa McEwen in Food on Feb 9, 2015 8:05PM

Table Donkey And Stick charcuterie board (Photo by Nathan Michael)

A few years ago most of us probably couldn't even spell charcuterie, the French word referring to delicious cold cuts of meat from bacon to galantine. These days it's almost a given that a respectable Chicago restaurant will serve good charcuterie and many have their own charcuterie programs. Some of the best include West Loop Salumi and Table Donkey and Stick, where last week Chef Scott Manley showed us the delectable sausages hanging in their meat locker just for Charc Week. The week happens Feb. 23-27, culminating with a party at The Dawson (730 W. Grand Ave.) on Feb. 26.

Stop by the participating restaurants and shops the rest of the week for tastes of some special charcuterie offerings made using meat from local farms. The partners so far are The Butcher And Larder, Perennial Virant, The Radler, La Sardine, Table Donkey And Stick, Tete Charcuterie, The Dawson, West Loop Salumi and Chop Shop. View the full list and get updates at the Charc Week website.

Tickets to the party at The Dawson are $75 a person and are available on Eventbrite.