2. New twists on charcuterie boards
Indies are also swapping in alternate proteins for the cured pork products usually featured as charcuterie. Seafood charcuterie boards are on the appetizer menu at Fisk & Co. in Chicago and Roe in Portland, Ore. At the latter, the chef sends out cold-smoked “ham” made with marlin arranged with butter-poached scallops, confit potato, Meyer lemon and rosemary clam cream. At Locality Kitchen and Bar in Fort Collins, Colo., customers can order house-cured and smoked lamb accompanied by a lamb “ham” dip, cheddar cheese, whole-grain mustard aioli and lamb jus.