OceanCity.com, September 2, 2014 by Anthony Towey

Charcuterie Board Evolution Public HouseSince 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.
continue reading…

Anthony Towey
Author: Anthony Towey

Anthony Towey spent over a decade working nearly every position in the bar and restaurant business before being hired as Content Editor and Social Media Manager for StateVentures- publisher of ShoreCraftBeer.com and OceanCity.com. His combination of writing expertise, marketing savvy, and service industry experience puts him in a unique position to be able to help the local breweries like few else can. He is also the Delmarva Correspondent for AmericanCraftBeer.com and an avid supporter of drinking local.

Leave a Reply

Your email address will not be published.