In this month’s cover story Charcuterie’s New Age, we showed you how many of St. Louis’ most talented chefs came together to learn the ins and outs of charcuterie.
Now, you can see how they applied what they learned from master charcutier Fritz Sonnenschmidt in our Extra Sauce video. Go behind the scenes in the kitchen of Sidney Street Café where these nearly two dozen chefs prepared for Operation Charcuterie, a dinner which benefited Operation Food Search and showcased the artisanal skills the chefs learned in the two-day workshop they spent with chef Sonnenschmidt.
And stay tuned to our Extra Sauce page throughout the month for more from our November issue.
This article appears in Nov 1-30, 2010.