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Hey everyone, sorry for the lack of response! I haven't checked TD in a while... We are definitely up and moving - the reason that you saw a lot of work and now not so much is because the electricians/plumbers/etc are all roughing in and the rest of the "construction" can't be completed until all of those systems are set. We are definitely running behind schedule but rest assured, we will be open as soon as we possibly can and we very much appreciate all of the local support we've had so far!!

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!

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.