Tuesday, January 11, 2011


Brian was one of the presenters last Nov at PigStockTC

High on the Hog - Hour Detroit - January 2011 - Detroit, MI:

"In France, charcutiers have plied their trade since the 1400s, and salumi is a cornerstone of Italian cuisine. Only recently has it become a trend among American chefs. Offal offerings are now de rigueur for some of metro Detroit’s creative menus, with such spots as Detroit’s Angelina Italian Bistro and Novi’s Toasted Oak Grill & Market offering diners daily selections of in-house cured meats. At Forest Grill in Birmingham, chef-owner Brian Polcyn’s charcuterie expertise is evident in the offering of a Charcuterie Assortment Du Jour. Polcyn, who co-wrote Charcuterie: The Craft of Salting, Smoking, and Curing, teaches charcuterie at Schoolcraft College."


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