May 21, 2013
Restaurant reviews and food news from Ann Arbor Observer reviewers M.B. Lewis and Lee Lawrence, and assorted opinionated Ann Arborites.
Wednesday, April 27, 2011
Bacon + Pate = Charcuterie @ Tracklements
Tracklements on Kingsley St. in Kerrytown made its name with delicately smoked fish of high quality and enough varieties to keep it interesting. Now they're letting you expand your appetizer platter with a few meaty offerings, including brisket, duck breast, and more. A couple examples:
- Classic and herbed smoked bacon has enough flavor to stand up in the precision-cut thick long slices. Local smoker Peter Arno starts with Sparrow Market's fresh pork belly and transforms it into guilty pleasure with proprietary lightly sweet/salt cures.
- Pâté de campagne (or de Tay, as it's referred to in the shop, in honor of its maker, Taylor Rutledge) is a variable mosaic of pretty eats. It begins with pork loin and liver, then gets personal with a wide variety nuts (like hazelnuts or pistachios) fruits (like prunes or figs) and spirits (like brandy or vin santo). Sometimes the pâté features Pete's herb-cured bacon, completing the circle.
Cottage-made locally with care in small batches, these offerings sell out; call ahead to make sure they're available, 734-930 6642. Learn more and see photos on Tracklements Facebook page: http://www.facebook.com/pages/Tracklements-Smokery/117768948240254
posted by Mary Beth Lewis at 11:14 p.m.
| 0 comments
©1998-2013 Ann Arbor Observer - All Rights Reserved