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<\/a>a photo of Nick’s Boulevardier from the next evening<\/p><\/div>\n
We also had the charcuterie board while we enjoyed our drinks\u2026 this was different from the last charcuterie board we had at bluezoo with Lisa and Andy (sorry, no photos from that visit).<\/p>\n
<\/a>lots of yumminess on this platter<\/p><\/div>\n
The charcuterie (a year ago, I couldn’t even spell this word consistently!) included: lardon (upper left), rillette (similar to pate, lower left), applesauce (the brown sauce in this general area), toast (center bottom), pigtail terrine with a bit of andouille sausage (lower right), bresaola (upper right), pickled peppers, pickled pear, and a red pepper jam.<\/p>\n
<\/a>a better photo of the right hand side of the platter<\/p><\/div>\n
Here you can see the andouille sausage in the center of the pigtail terrine – we both liked the brasoala (air dried, salted beef) – it was Nick’s favorite and we both liked the terrine, it benefited from a bit of the red pepper jam.<\/p>\n
<\/a>the little yellow pickled peppers weren’t spicy at all<\/p><\/div>\n
The little yellow peppers were almost candied tasting but not overly sweet. The pickled pear had a bit of a spicy kick at the end, it had a good tangy crispness that went well with the softer terrine and rillette.<\/p>\n
<\/a>another photo because these photos are pretty good for me using an iPhone<\/p><\/div>\n
I was able to get a photo of the terrine cut up a bit, the andouille sausage is even more noticeable in this photo.<\/p>\n
<\/a>pig tail terrine with andouille sausage<\/p><\/div>\n