Just in time for fall, Sublime Food Lounge Executive Chef Randall Rosa offers Angelenos the cure to the common pi¢te with his new selection of house-made Charcuterie. Rosa will be rotating three house-made charcuterie selections paired with gourmet cheese and house-made quince chutney for $18. Guests can enjoy this newest addition to the under $20 menu indoors while viewing the nightly classic film projected over the bar or on the serene back patio overlooking the lounge’s eight-foot fireplace.
“Creating charcuterie was a passion for me long before I became a professional chef,” notes Rosa. “I started smoking meats in my backyard Weber in college and moved on to curing my own bacon I was hooked. Charcuterie satisfies both the artist and scientist in me.”
Chef Rosa is currently pairing Lomo and Valdeon Blue, Finocchiona and Triple Cream Brie, and Mortadella and five-year aged Gouda as the featured charcuterie and cheese plate. Selections will rotate daily, based on availability. Sublime Food Lounge’s rotating selection of the house-made charcuterie and cheese includes:
· Bresaola, an Italian cured beef
· Lomo, Spanish cured pork loin
· Finocchiona, classic fennel-based salami
· Wild Boar Rillettes with cherry pistachio gelee
· Duck Prosciutto, classic dry-cured preparation using duck instead of pork
· Chorizo, a classic Spanish dry cured sausage
· Mortadella, a finely ground pork sausage laced with diced pork fat and pistachios.
· Sublime Food Lounge’s “House” Salami, pork salami with grains of paradise
· Kobe Sake Salami, American kobe-style beef with white pepper and sake
* Valdeon, a rich and creamy, full-flavored cow and goat’s milk blue cheese
* Delice de Bourgogne, a French-style Triple cream
* Five-Year Aged Gouda
* Hooligan, a cow-based and washed-rind soft cheese
* Old Quebec, aged cheddar
* Cana de Cabra, a soft-ripened goat cheese.
The Charcuterie Plate pairs well with a number of the boutique, small-production bottles on the wine list as well as the wines by the glass featured on the Blackboard Specials. Try a bottle of the Canadian 2008 Chateau Des Charmes Aligote ($35), which brings out the fresh pistachios and crisp flavors of the Mortadella, or a glass of the fruity 2008 Ombu Malbec ($10) from Southern Mendoza, Argentina to complement the saltiness of the Lomo.
Chef Rosa is also incorporating his new charcuterie into several soon-to-debut fall menu items as well as current favorites. For example, his house-cured Pancetta takes center stage garnishing the Carbonara Risotto ($14), and diners can expect a seasonal Spinach Salad with Guanciale (cured hog jowls), Manchego Cheese, and Fuyu-Persimmon Vinaigrette.
Sublime Food Lounge is located at 8631 Washington Blvd., Culver City, CA 90232 in the heart of the Culver City Arts District. The culinary lounge is open for lunch Monday through Friday 11:30 am to 3:00 pm, dinner Tuesday through Saturday 6:00 to 11:00 pm, and happy hour Tuesday through Friday from 5:00 to 7:00pm, and 11:00pm to close. For reservations, menus, and additional information, please visit: www.sublimefoodlounge.com or call (310) 287-2093.