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Charcuterie Resurgence

Terrines, head cheese, and bologna — these charcuterie items may have gone out of style for a time, but chefs are modernizing them to make them more appealing to today's diners. Chef John Cox of Sierra Mar at Post Ranch Inn played up the retro vibe with his '60s-inspired "burnt toast and spam" made with smoked duck terrine and ink-dyed toast. William Burns of Moody’s Bistro in Truckee, CA, fried up head cheese inside of a croquette. Robbie Wilson of Mattei's Tavern in Los Olivos, CA, created a craveable bologna from duck and served with bread and butter peaches and duck-fat mayo.

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