Charc Week is a Texas-wide celebration of charcuterie (sausages, ham, bacon, garde manger, salumi and other smoked/cured meats) put on by Restaurant Gwendolyn downtown San Antonio.
What is Charcuterie you ask? Charcuterie is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork. Charcuterie is part of the garde manger chef’s repertoire.
What is Garde Manger? A garde manger (French for “keeper of the food”) is a cool, well-ventilated area where cold dishes (such as salads, hors d’œuvres, appetizers) are prepared and other foods are stored under refrigeration. The person in charge of this area is known as the chef garde manger or Pantry chef.
Gwendolyn Charc Week is a celebration of hand-made charcuterie (sausages, bacon, pates, salumi, and smoked, dried, fermented or otherwise cured meats) that displays the efforts of serious cooks to preserve and revive this ancient and deeply meaningful culture and craft. Charc Week does not happen in just one place, but in every restaurant that supports it. From Monday, July 20th–Sunday, July 26th all participating restaurants will offer their own entirely in-house-made charcuterie selection, for a set price of $25 across all our restaurants.
Little Gretel’s Executive Chef Denise Mazal will be part of this for the first time! We are honored to explore the world with Chef MICHAEL SOHOCKI of Gwendolyn Restaurant. All restaurants participating will offer the $25 Charc Plate for one week. This is a must try food week and you can start right here in the beautiful Boerne Hill Country. Chef Denise had the opportunity to study under Chef Brian Polcyn who brought a class to San Anotonio instructing chefs on the fine art of charcuterie. Mazal is very excited to bring this to Boerne on a whole other level!
This will be the third year Charc Week has hit the plates of San Antonio and surounding areas. This gives the chefs a chance to really construct food and create so much in house. The rules to the game are simple…
1. YOU MUST BE A RESTAURANT.
2. YOU MUST BE IN CONTROL OF YOUR
3. YOU MUST MAKE EVERYTHING ON THE
(Yes, EVERYthing on the plate must be your own. Ex: no storebought mustards, commercial mayonnaise-based puree crap, crackers out of a bag…come on guys, let’s give them what they came for. The only exceptions are foods naturally occurring, such as honey or salt crystals.)
4. EACH CHARC PLATE MUST INCLUDE AT LEAST
FOUR MEAT (or meat-functioning) ITEMS.
(This is a minimum–there is no maximum.)
5. ALL RESTAURANTS MUST SELL THEIR CHARC
PLATE FOR THE SAME PRICE OF $25 FROM
JULY 20th-JULY 26th, 2015.
If you are a foodie this is the week you don’t want to miss, it’s a culinary movement that focuses on techniques that reach back thousands of years. Joining us at Little Gretel is a must, we can’t wait to serve you. Make your reservations today.