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Message
1
Posted on 8/22/12 at 7:46 am to BlackenedOut
quote:
No French expert but certain that charcuterie is not French for deli.
quote:
City Pork Deli and Charcuterie
Oddly enough the name of the place isn't City Pork Deli = Charcuterie
This post was edited on 8/22/12 at 7:47 am
Posted on 8/22/12 at 7:57 am to Powerman
quote:
Oddly enough the name of the place isn't City Pork Deli = Charcuterie
I think the author of the story got it wrong. Regardless of what it is called, I'm happy to be getting this. We have been needing charcuterie for a while.
Posted on 8/27/12 at 12:16 pm to AreJay
Hey guys, just wanted to address a few things: First of all, I was MIS-quoted in the business report - When asked "What is Charcuterie?" I responded with "Well, in its most basic definition, Charcuterie is SORT of like a French deli, but it typically includes other specialty products like dry-cured meats, pates and confit." I feel that is a pretty good definition for someone who doesn't know. The author took the liberty of translating that into "Charcuterie = french for 'deli.'" I would have never authorized this quote from me, but I never had a chance to proofread it so I didn't know he was going to say that.
Either way, the actual legitimate ENGLISH definition of "Charcuterie" is fuzzy, at best..... AreJay is correct - if you go to France, you will see "Charcuterie" as a descriptive word for both the craft itself, AND as the place in which you buy it. The actual etymology of the word suggests that it rightfully means the SHOP rather than the craft, but in modern language (especially in English), has come to be accepted predominantly as just the craft. The word comes from Char (french for "flesh"), Cuit (french for "cooked"), and -erie (which denotes a shop selling a certain product). Again, I would have NEVER authorized this as a quote from me, but upon further examination, I don't really think it's too far from accurate!
As to who I'm bringing on board: I don't personally have restaurant experience, which is why I am bringing in a managing partner to handle the day-to-day operations and be the General Manager. As for who is going to be doing the Charcuterie - I will be doing it. I've been dabbling with it for several years out of my own kitchen, and have read just about every major book written on the subject. I also spent several weeks in Southern France last summer studying and working for a French Charcutier/butcher learning the hands-on aspects of the Craft.
Either way, the actual legitimate ENGLISH definition of "Charcuterie" is fuzzy, at best..... AreJay is correct - if you go to France, you will see "Charcuterie" as a descriptive word for both the craft itself, AND as the place in which you buy it. The actual etymology of the word suggests that it rightfully means the SHOP rather than the craft, but in modern language (especially in English), has come to be accepted predominantly as just the craft. The word comes from Char (french for "flesh"), Cuit (french for "cooked"), and -erie (which denotes a shop selling a certain product). Again, I would have NEVER authorized this as a quote from me, but upon further examination, I don't really think it's too far from accurate!
As to who I'm bringing on board: I don't personally have restaurant experience, which is why I am bringing in a managing partner to handle the day-to-day operations and be the General Manager. As for who is going to be doing the Charcuterie - I will be doing it. I've been dabbling with it for several years out of my own kitchen, and have read just about every major book written on the subject. I also spent several weeks in Southern France last summer studying and working for a French Charcutier/butcher learning the hands-on aspects of the Craft.
This post was edited on 8/27/12 at 12:19 pm
Posted on 8/27/12 at 12:17 pm to Martini
And for the "pickle" question - we do plan on doing house made pickles! I hope that I can find a local source for pickling cucumbers, though.... I can't seem to find any the right size at our local farmers market!
Posted on 8/27/12 at 12:18 pm to Motorboat
Thanks for all the positive support - I will have to go before the City Planning Commission and the Metro Council in September and October, respectively, to get the property re-zoned so I can sell you a glass of wine with your pate! We would appreciate any support we can get from our future potential customers!
Posted on 8/27/12 at 1:25 pm to CityPork
100% behind you ole buddy!
Posted on 8/27/12 at 1:50 pm to Motorboat
Well after the detailed response to the questions posed, I am really excited about this.
Good luck buddy, know that at least this guy will be supporting you.
Good luck buddy, know that at least this guy will be supporting you.
Posted on 8/27/12 at 2:05 pm to CityPork
Citypork. Best of luck son, you were my boy's Big Brother many a year ago. We'll be sure to hit you up soon when down for a game. 
Posted on 8/27/12 at 2:10 pm to CityPork
quote:
CityPork
good luck. ill be rooting for your business to succeed.
Posted on 8/27/12 at 2:14 pm to Motorboat
Good luck with the terribleness of the Metro Council. Smokey alone is enough to make you lose any and all respect for the powers that be on that Council, but quite frankly, I'm hoping they see beyond their own stupidity.
I really look forward to this addition the area.
I really look forward to this addition the area.
Posted on 9/4/12 at 3:43 pm to OTIS2
~~Citypork. Best of luck son, you were my boy's Big Brother many a year ago. We'll be sure to hit you up soon when down for a game. ~~
No Kidding?!? At River Oaks? What a small world! Thanks for the positive support; I really appreciate it!
No Kidding?!? At River Oaks? What a small world! Thanks for the positive support; I really appreciate it!
Posted on 9/4/12 at 3:46 pm to Lloyd Christmas
quote:
. The charcuterie—French for "deli,"
Wait, what?
Posted on 9/4/12 at 3:47 pm to Powerman
quote:
No French expert but certain that charcuterie is not French for deli.
quote:
City Pork Deli and Charcuterie
Oddly enough the name of the place isn't City Pork Deli = Charcuterie
Yeah, the name of the place makes sense.
Posted on 9/5/12 at 9:28 am to Y.A. Tittle
This is a very exciting and welcome addition to that area. The new Galitoires is going up to join Parrain's, Acme, Zippy's, George's, Zeeland Street Market, Chelsea's, DiGulio Bros., etc. Perkins Overpass area is looking like a smaller and safer Magazine Street.
Posted on 9/5/12 at 10:51 am to Bandits
quote:
The new Galitoires
Close enough to the overpass, I guess.
Posted on 9/5/12 at 11:58 am to Motorboat
The job now is to make it all pedestrian friendly.
Posted on 9/5/12 at 2:50 pm to Bandits
Thanks for the inside info Citypork. Thanks for posting. Can't wait to try it out.
Posted on 9/22/12 at 11:51 am to Tiger Authority
Baton Rouge Business Report article about Smokie and the Metro Council meeting in October
Keeping my fingers crossed! The Metro Council meeting is October 17th at 4:00.
I can't wait until this place opens!
Keeping my fingers crossed! The Metro Council meeting is October 17th at 4:00.
I can't wait until this place opens!
This post was edited on 9/26/12 at 10:12 pm
Posted on 9/24/12 at 11:01 am to BlackenedOut
From the Advocate:
Chase Lyons and Trey Williams are looking to bring a European-style charcuterie and deli to the Perkins Road overpass area next year.
City Pork Deli & Charcuterie could open in the 1,800-square-foot former Beehive Salon location next to George’s by spring, offering sandwiches and other prepared foods created from the cured meats produced onsite, Williams said.
“Basically what we’re going to have is a lunch menu that’s based around the in-house product that we’ll be making, which we’ll have for (sale) as well,” he said.
Williams said that the menu will rotate seasonally and that offerings will be as locally sourced as possible. In addition to sandwiches, items could include homemade sausages, patés, terrines and confits.
There won’t be any factory-packaged hams and turkeys, and while there may be some Cajun offerings, City Pork will largely hew to an Old World European tradition.
Williams said Cochon Butcher, the popular eatery that started in New Orleans and later opened in Lafayette, is “a close equivalent,” but said City Pork isn’t seeking to copy anyone in particular.
“In a lot of the big foodie cities across the country, these types of places are popping up,” he said. “In my opinion, this is probably the biggest trend you’re seeing right now in new restaurants in the bigger cities.”
Like the menu, the hours of operation aren’t set yet, though Williams said lunch and early dinner — maybe 10 a.m. to 7 p.m. — is in the ballpark.
The zoning request change City Pork is requesting will go before the Planning and Zoning Commission on Sept. 17.
City Pork Deli and Charcuterie website:[link=(www.cityporkdeli.com)]www.cityporkdeli.com[/link]
Chase Lyons and Trey Williams are looking to bring a European-style charcuterie and deli to the Perkins Road overpass area next year.
City Pork Deli & Charcuterie could open in the 1,800-square-foot former Beehive Salon location next to George’s by spring, offering sandwiches and other prepared foods created from the cured meats produced onsite, Williams said.
“Basically what we’re going to have is a lunch menu that’s based around the in-house product that we’ll be making, which we’ll have for (sale) as well,” he said.
Williams said that the menu will rotate seasonally and that offerings will be as locally sourced as possible. In addition to sandwiches, items could include homemade sausages, patés, terrines and confits.
There won’t be any factory-packaged hams and turkeys, and while there may be some Cajun offerings, City Pork will largely hew to an Old World European tradition.
Williams said Cochon Butcher, the popular eatery that started in New Orleans and later opened in Lafayette, is “a close equivalent,” but said City Pork isn’t seeking to copy anyone in particular.
“In a lot of the big foodie cities across the country, these types of places are popping up,” he said. “In my opinion, this is probably the biggest trend you’re seeing right now in new restaurants in the bigger cities.”
Like the menu, the hours of operation aren’t set yet, though Williams said lunch and early dinner — maybe 10 a.m. to 7 p.m. — is in the ballpark.
The zoning request change City Pork is requesting will go before the Planning and Zoning Commission on Sept. 17.
City Pork Deli and Charcuterie website:[link=(www.cityporkdeli.com)]www.cityporkdeli.com[/link]
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