When I first published this photo maybe a couple of years ago, I vaguely remember some readers wondered what it was. Now if I published it without comment, I think people would say, "Wow, that charcuterie looks great" and want to know the particulars and where it was from. For the record, it's Clementine's charcuterie sampler: (clockwise from the bottom) pork garlic green onion lager sausage, tomato ginger marmalade, house-cured duck breast ham, chicken liver pate with rye whiskey, and coriander honey red cabbage jam. ...
Clementine wasn't the only restaurant offering its own charcuterie, but it was the one that made a big deal about it (and rightly so). Now several places that have open up since then have chefs who are interested in making their own sausages, pates and house-cured meats.
B & O American Brasserie and Alizee come to mind immediately.
Feast@4East in Mount Vernon had what it called simply "charcuterie" on the menu when I ate there. It turned out to be a delicious homemade pate. Chameleon in Lauraville had a fabulous charcuterie plate.
I haven't been to Miss Irene's and Pure Wine Cafe in Ellicott City, but I've heard they have very nice charcuterie and cheese plates.
I'm not saying charcuterie is new around here -- Cafe Normandie in Annapolis has been serving it forever -- but it seems to me chefs are more interested in creating their own and offering customers a range of selections than they used to be.
If I could come up with 10 examples...
(Andre F. Chung/Sun photographer)