OceanCity.com, September 2, 2014 by Anthony Towey
Since the dawn of existence, humans have relied on curing, smoking, and drying meats and other foods as ways to preserve them. For much of human history, these techniques were integral to man’s ability to survive lengthy travels, long winters, and other times where sustenance supplies were sparse. It wasn’t until recently, however, that we as a society came to the realization that not only do these methods make food last longer, but, in many cases, they can actually make food taste better. Although the term “charcuterie” may be foreign to you, chances are you know- and love- bacon, sausage, salami, ham, and countless other meats that can be classified under this distinction.
Tom and John Knorr, who are passionate travelers and foodies, in addition to being the owners of one of the Eastern Shore’s largest restaurant empires, always dreamt of having a cohesive brewery and pub to showcase creative beers that pair with elevated pub dishes.