Chefs Apply “From Scratch” Principle to Bacon, Sausage, and More

Written by Elizabeth Sullivan on April 4, 2012in Chefs, Farm to Fork, Featured, Meat - 0 Comments

Pastrami cured at Paradise Café

Once a way to preserve meat without refrigeration, charcuterie – the branch of cooking devoted to preparing bacon, ham, sausage, terrines, galantines, pâtés, and confit –  has become a trendy art to learn within the culinary world. It’s also a popular cooking technique among devotees of sustainable food, because it utilizes parts of the animal that would otherwise be discarded. Making charcuterie isn’t easy, but Bon Appétit Management Company chefs all across the country are embracing the challenge!

At Paradise Café in San Jose, CA, Executive Chef David Anderson and Chef De Cuisine Alex are working on a new “butcher shop and smokehouse” within the café, and have found many reasons to make sausage and pastrami from scratch. They can get creative with flavors, such as Thai Isan Sausage, a sour sausage with rice, pork, kaffir lime, lemongrass, ginger and garlic. Traditionally it is fermented in the sun, but David and Alex added fish sauce to the recipe instead. Continue…

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