Minnesota meat: Dried, cured, or cooked just right
Michael Phillips, the chef at Craftsman in Minneapolis, estimates he spends about 25 percent of his time preparing charcuterie.
Charcuterie is hardly innovative anymore, said Tom Sietsema in The Washington Post. Cured meats, terrines, and other creatively treated meats have popped up as “dinner introductions from coast to coast.” But Minneapolis’ Craftsman serves up such fare with “surprising personality and a sense of place.”
Craftsman’s chef, Michael Phillips, estimates he spends about 25 percent of his time solely on the charcuterie. “The effort shows.” The rabbit terrine comes “bundled in house-cured pancetta.” There’s dry-cured ham, of course, and salami. The “duck liver mousse, whipped up from fowl from northern Minnesota, is sweetened with local apples and pears rather than booze.” Even crackers served on the side are made on the premises.
Phillips also knows how to cook meat. The perfectly cooked pork chop comes from pedigreed pigs at nearby Fischer Family Farms. “His popular hamburger gets its kick not just from Gouda cheese but from kimchi—Korean-style fermented cabbage—tucked between the beef and the bun.”
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
4300 Lake St., (612) 722-0175
Sign up for Today's Best Articles in your inbox
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
Book reviews: ‘Red Scare: Blacklists, McCarthyism, and the Making of Modern America’ and ‘How to End a Story: Collected Diaries, 1978–1998’
Feature A political ‘witch hunt’ and Helen Garner’s journal entries
By The Week US Published
-
The backlash against ChatGPT's Studio Ghibli filter
The Explainer The studio's charming style has become part of a nebulous social media trend
By Theara Coleman, The Week US Published
-
Why are student loan borrowers falling behind on payments?
Today's Big Question Delinquencies surge as the Trump administration upends the program
By Joel Mathis, The Week US Published