Charcuterie is hot; there’s even another new book for home chefs. But practice makes perfect and the Bay area is lucky indeed that Marty Blitz’s current playground is a house-cured charcuterie plate that takes us on a world tour: duck andouille, dried cured chorizo, foie gras rillettes, lomo crudo, paper-thin coppa, tasso ham, and “groovy” continents. It has me crying tears of joy. 442 W. Kennedy Blvd., Suite 110, Tampa, 813-254-5373, miseonline.com.
This article appears in Sep 20-26, 2012.