For one week, Chicago’s connoisseurs of cured meat, including Tete Charcuterie and The Butcher & Larder, will feature house-made charcuterie on their menus. On Feb. 26, each participant will serve their signature Charcuterie creations at Charc Bites, a cocktail party at The Dawson. Special beverages will include the “Salumi Back,” a spirit and salami combo from CH Distillery and West Loop Salumi and a Steeped Emperor's Lemon Saison beer pairing from Moody Tongue brewery.
The Butcher & Larder, The Dawson, La Sardine, Perennial Virant, The Radler, Table, Donkey, & Stick, Tete, West Loop Salumi, and Chop Shop will be serving Charc Week menus from Feb. 23-27, 2015. On Feb. 26, all of the participants will be gathered at The Dawson for Charc Week Party, where each chef will serve Charcuterie, as guests sip cocktails by the fireplace. Tickets are $75. Fireplace Lounge tables of 6, $625, include early access to the event, champagne reception with gourmet bites with oyster bar, and other treats, including macarons from Vanille Patisserie.
Participants will be using meat from local farms. Charcuterie itself is a sustainable practice; it allows for “nose-to-tail” use of an animal, a classic technique that minimizes food waste. A portion of the proceeds will go to Heifer International.