When: July 24-29 2017
Restaurant Gwendolyn’s Charc Week is an annual culinary celebration of housemade charcuterie from around the region. Created by Restaurant Gwendolyn’s chef-owner Michael Sohocki, it is now in its fifth year and involves an array of local eateries that feature creations such as bacon, ham, pate, terrines, rillettes, galantines, and duck confit. Alumni include local favorites like Bakery Lorraine, Folc, Feast, Rebelle, Hopfields, Boiler House, and Restaurant Gwendolyn as well as other concepts around Texas. This year Charc Week as an entity is asking for a donation from each plate to be made to the local food banks.