The Momofuku cookbook is wonderful. Both Alice and I have copies, and I was lucky enough to get David Chang to sign mine when I was at the Bocuse USA in Hyde Park.
Since I'm obsessed with pork ramen, I've been looking forward to making Chang's version — noodles included — when I have a few free days.
I've played around a bit with poultry-liver pâtés, and once made dry-cured, German-style salami with my friend Adam, owner of Bread & Butter Farm
. Adam owns a meat grinder and learned the craft from a German butcher, and the results were great. I've shied away from producing things like prosciutto and guanciale at home, though, because I don't have a climate controlled space, and don't want to make something that's not safe to eat.
As far as restaurants are concerned, I recently learned that Bistro Sauce
in Shelburne has a bit of charcuterie on the menu. And, when The Farmhouse Tap & Grill
opens in May(ish), cured meats will play an important role on the menu.