- Kody Melton
For the sixth year, charcuterie, the preservation and curing of meat is taking place in San Antonio.
The brainchild of chef Michael Sohocki of Restaurant Gwendolyn, Kimura and Il Forno, Charc Week asks participating restaurants to create their own unique boards. For 2018, 18 local restaurants in San Antonio and the surrounding areas including Attagirl, Bliss, Boiler House, Cherrity Bar, Chocollazo, Clementine, The Cookhouse, The Esquire Tavern, Ramen Bar at Freight, Gwendolyn, Il Forno, Jacoby’s (Austin), Kimura, Little Gretel (Boerne), Maverick, Range, and Signature.
From November 5 to 10, participating restaurants will offer their charc boards for $25 with a portion of the proceeds benefitting the San Antonio Food Bank.
New this year are the charcuterie workshops on November 10 at Cherrity Bar for advance learners. Tickets for the workshop, $40, are available at restaurantgwendolyn.com.
"This will be for anyone that's tried to make their own knife at some point or has smoked their own sausage before and wants to ace it going forward," Sohocki said.
The lineup of instructors includes luminaries from San Antonio such as Johnny Hernandez who will lead the Mexico’s Chorizo Verde portion of the event; Hinnerk Von Bargen (The Bind: A full Explanation);
Pieter Sypesteyn (A classic Pate En Croute); Ernie Bradley (Koji and Other Japanese Fermentation) and Sohocki himself teaching Salumi in your closet.
Murray Carter, of Oregon's Carter Cutlery, will lead a portion of the workshop on how to get the most out of your knife. The lauded knife-artist will be flown in for the event by Rodriguez Butcher Supply.
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