Comments (0) Best Charcuterie Plate - 2011
Argyll
Denver chefs are going to have to do more — much more — than toss a few slices of prosciutto on a platter with a fistful of olives if they're going to go nose-to-tail with Sergio Romero, the executive chef of Argyll. Romero's charcuterie program is done 100 percent in-house and features an all-star lineup of all the things we hold sacred: chicken-liver pâté, rabbit rillettes, foie gras mousse, duck prosciutto, gin-cured salmon gravlox, even pickled cow's tongue. He serves it all on a weighty slab alongside housemade condiments and spreads, including a potent beer mustard specked with caraway seeds, a Colorado purple-onion jam and an impeccable Niçoise olive tapenade.
