At independent restaurants around the country, chefs are creating their own sausages, smoking their own bacon and developing their own salami
Jacob Sessoms’ customers were not interested in his $12 charcuterie plate when he sourced it from the best cold cuts and pâtés he could find. But now that he makes everything in-house, it’s a best seller. “It’s a really good way to make money if you do it right,” said Sessoms, co-owner of Table and Tod’s Tasties, two restaurants in Asheville, N.C. The combined food and labor cost of his charcuterie board is $4 to $5, he said. With an ...
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