Dutch’s Charcuterie Board is a Meaty Work of Art

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In 2012, Dutch’s owner Jay Ashmore convinced chef Jim Cornwell to help him gut a defunct Starbucks in East Hyde Park and turn it into a luxe larder stocked with boutique wine, farmstead cheese, natural meats, stellar craft beers, and artisanal salumi. Neither was prepared for the runaway success that followed.

Clockwise from top left: New York purveyor Salumeria Biellese provides the soppressata picante; a schmear of Dijon mustard; Salumeria Biellese’s coppa; three goodies from the Dutch’s kitchen: spring rabbit terrine, pork and pork liver terrine with green peppercorn and truffle, and head cheese; housemade buckwheat crackers; ramp and green apple jam; Capriole Piper’s Pyramide, a creamy, dense goat cheese from Greenville, Indiana; prosciutto Americano from Iowa-based La Quercia
(Clockwise from top left): New York purveyor Salumeria Biellese provides the soppressata picante; a schmear of Dijon mustard; Salumeria Biellese’s coppa; three goodies from the Dutch’s kitchen: spring rabbit terrine, pork and pork liver terrine with green peppercorn and truffle, and head cheese; housemade buckwheat crackers; ramp and green apple jam; Capriole Piper’s Pyramide, a creamy, dense goat cheese from Greenville, Indiana; prosciutto Americano from Iowa-based La Quercia

Photograph by Jeremy Kramer

With the addition of Patrick Hague (a.k.a. our sausage sensei), Dutch’s has been on a tear, offering the finest in locally-raised meats, house-linked sausages, and bespoke charcuterie to the starving masses. When they aren’t cranking out the best burgers in the city, they put together bountiful party platters like this one. Sadly, this photo is not scratch-n-sniff, but their kitchen is open late if your stomach’s making noises.

3366 Erie Ave., East Hyde Park, (513) 871-1446, facebook.com/dutchslarder

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