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Flavor

Get Board: The cheapest, easiest way to sample SA’s best flavors

Photo: Courtesy photo, License: N/A

Courtesy photo

Mix and match charcuterie and cheese, or let Chef Nanez at Bohanan’s decide for you



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Head down the street to Minnie’s Tavern, where diners will find a selection of triple-cream, semi-soft and hard-aged cheeses. Andrew Weissman first served cheese plates at Le Reve in 1997, so it made sense for the chef to add them back now that he owns another French restaurant. The assortment runs the gamut of sources—70 to 80 percent of the stinky cheeses are flown in from France, others are sourced from Murray’s Cheese or the award-winning Twin Maple Farm in New York ($14 for three, $16 for five).

“Now that we’re really getting into a groove at Minnie’s, we’re starting to put out accouterment like chutneys, pickled plums, toasted peppercorns and honeycombs, which was something I started 16 or 17 years ago,” Weissman said.

For Doug Horn, chef-owner at Dough Pizzeria Napoletana, building a board means showing off ingredients, whether it’s a humble roasted eggplant or salumi imported from Italy.

“It’s really important to contrast colors, textures, light and heavy items,” said Horn of the perfect board. An antipasto platter at Dough will, at any given time, feature variations on roasted peppers, briny olives, marinated olives, mortadella, Toscana salami, a blue-vein gorgonzola or a red grape mustardo ($11 for a small board, $20 for a large).

Dough’s latest expansion involved rearranging the bar area to make room for a new hand-cranked, fire engine red slicer, the chef’s latest toy.

“It’ll definitely change up how we present our antipasti,” said Horn.

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