Offal Good

By Amy Traverso | Boston Magazine |

Feeling daring? Try this limited-edition charcuterie.

House-made charcuterie is big at Boston restaurants. And Jamie Bissonnette, chef de cuisine at KO Prime, is the local king of pâtés, salamis, and cured meats. It’s a tasty bit of irony, considering how Bissonnette spent his teen years. "I was a straight-edge punk-rocker kid, and everyone in that scene was vegan," he says. Then, at 21, he traded tofu for trotters and took up the slow art of charcuterie.
Impressed with his devotion, we asked Bissonnette to devise a locally inspired dish—a sausage, maybe? An upscale Fenway frank? He gave us something more luxe: a lobster and foie gras terrine. "Boston and seafood go hand in hand," he says. "And foie gras pairs so well with lobster because it has the richness of butter, but with a little more tang and depth of flavor."
You can taste for yourself this month, when KO Prime features the terrine ($17) on its menu. Oh, and for the timid: Just think of it as meat loaf for the moneyed set. 90 Tremont St., Boston, 617-772-0202,

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