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Graham Dodds Vegetarian Charcuterie
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Chef Graham Dodds readies pots of sunchoke pâté, created in the style of a classic chicken liver mousse.
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A bright red wine aspic tops the smoky, almost meaty vegetarian pâté.
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Flakes of smoked paprika salt round out the meat-free pâté.
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Housemade lentil sausage is studded with sweet peppers and more smoked paprika.
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A take on a traditional terrine, Dodds' vegetarian version uses ash-dusted goat cheese from Latte Da Creamery, mushroom duxelle, and butternut squash.
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Briny balsamic mixed olives add color and acidity to the charcuterie plate.
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Housemade giardinera pickles, pickled turnips, and a thick swipe of Creole mustard are reminiscent of Dodds' pickling program at Hibiscus.
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Dodds' root vegetable lonzino marries cured carrots, parsnips, and celery root with fennel, coriander, and cumin.
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The "lonzino" is sliced thinly and piled atop the charcuterie board.
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Crisp, sesame-topped lavash is a sturdy vehicle for pate, pickles, and terrine.
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Vegetarian charcuterie in all its glory.
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Served with a cocktail, the vegetarian charcuterie is an ideal entrée into Dodds' plant-focused menu.
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