Hi my name’s Michael Steh coming from Red Bistro wine bar here at 77 Adelaide, Toronto. Today we’re going to showcase one of our biggest features at Reds which is our Charcuterie. We offer that in two different sizes and we’re also going to offer some of our great cheeses that we have on our list so it comes to you with 33 different varieties but today only four. The four cheeses that we’ll be offering are the cheddar from Quebec, the Motfort Pegrino Tuscanal which is coming from Niagara, St. Catherine specifically. And St. mao which is a goat cheese from Quebec and then another goat style cheddar which is called the Chevnoire which is laced in black wrap which is waxed around the outside, fantastic cheese.
90% of the Charcuterie that we make here at Reds as well as the pickles are pretty much made all in-house. There are only two products that we’re going to offering today it comes from Niagara which is Pingway which is the Seposata as well as the Pingway proscuitto.
So then I start off and anytime we offer about, we all have 12 different varieties. We’ll offer these 2 slices the 3 slices of everything so I’ll start off quickly. We have in-house made hot smoked ring bologna, German style summer sausage that we make in-house as well. Our in-house made salami chicken liver parfait, curry de veile. Little cheese coming from Cadbury farms which is local as well all in Ontario. Pingue seposata Italian style salami laced with paprika and pepper corn formage de tet, yes, this is Pig’s head terrine. Its terrine made from the brining and cooking of pigs head and everything inside of it is used. Pates gourmet which is a fine course it’s a fine course style pâté, it’s made with pork and chicken liver wrapped in Serrano ham also made in-house. In-house made mortadella, this is done in the ring style a little bit different than the square mortadella you might see at you local groceries. We have our in-house made bright ham which is then hot smoked for six hours in-house.
This is a famous recipe, this comes from my parents but we make in-house this is Slovenian style quilbasa, a secret recipe which I can’t release to you at this time. And then on the side what we will do as well is serve some of our wonderful pickles that we do in-house, so everything from baby dills that we’ve done in-house. Some baby beets, some pickle wild leeks that we’ve done and seasoned as well. And one of my favorites mustards which is also lovely produces cost licks tipple crunch mustards which adds great texture with all of the Charcuterie.
So we have here Charcuterie from Red’s with some of the fine cheeses from around Ontario and Quebec.
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