When I ran across this article in Bon Appétit magazine, I think I may have whooped out loud for joy. Olympia [né Olympic] Provisions in Portland, Oregon is an amazing source of deliciousness, and I can’t wait to see what their cookbook has to bring to my home table. (I’m dreaming of charcuterie curing in my basement, plates with my own lovely pickled things and olives … and plenty of travel stories.)
Definitely one I’m looking forward to this fall.
Cured Meats and Tall Tales from an American Charcuterie
ELIAS CAIRO and MEREDITH ERICKSON
An elegant yet irreverent cookbook exploring the story behind Olympic Provisions’ American charcuterie, featuring essays and recipes for cured meats, restaurant dishes, and Alpine meals. Olympic Provisions is one of the driving forces behind Portland’s bustling food scene. What began as a simple salumeria has grown into a mini-empire, encompassing two restaurants, a robust mail order business, and distribution to all fifty states. Here co-owner Elias Cairo dives deep into his proudly American charcuterie, offering step-by-step recipes for confits, pâtés, fresh sausages, dry-cured and fermented salumi, and more. Also included are unexpected but inspiring stories of Cairo’s training and travels in Switzerland, as well as recipes from Olympic Provisions’ two restaurants, such as Apple and Kielbasa Strata and Whole-Roasted Astoria Sardines.
ELIAS CAIRO is Olympic Provisions’ co-owner and salumist. He studied charcuterie and butchery under Swiss master chef Annegret Schlumpf. He lives in Portland, OR.
MEREDITH ERICKSON is co-author of the James Beard–nominated book The Art of Living According to Joe Beef, as well as Le Pigeon. Her writing has appeared in the New York Times, Elle, Monocle, and Lucky Peach. She splits her time between Montreal and London.
— Ten Speed Press // Crown Publishing