Olympic Provisions, Portland's charcuterie giant and one of the city ... from the team behind downtown's Clyde Common. Clyde Common chef Jason Barwikowski moved over to man the cramped ...

A charcuterie board with cold cuts ... so many variations to consider,” said Phillipe. Chef Phillipe is also a big-time Olympics fan. His father grew up watching the Olympics with him.

The chef gets two 110- to 120-pound hogs a week from Marin Sun Farms and Finley Farms, both in Central California. And half of that will be used to make charcuterie, the French word for smoking ...

While an opening date still remains a question mark, Eat the Rich has now settled on an opening-day chef. He's Julien Shapiro, the man currently producing artisan charcuterie at Bryan Voltaggio's ...

James Beard Foundation award winner Jamie Bissonnette (last year’s Best Chef: Northeast), who owns Coppa and Toro in Boston, has just come out with “The New Charcuterie Cookbook: Exceptional ...