New: “coppa plate” at Charcuterie Bar

Reading Time: < 1 minute

I’m reluctant to reduce chefs’ repertoires to a single bowl of food — or a so-called signature dish — but in his simply named “Coppa Plate,” it’s possible to see the essence of Nick Benninger’s cooking.

The dish with its unadorned, no-nonsense name is new on the menu at The Charcuterie Bar this week: chile-and-fennel coppa, frizzled wild leek, apple butter-mustard vinaigrette and pickled apples showered with three-year-old cheddar.

Benninger plates Linton Pasture Pork coppa (Photo/andrewcoppolino.com).

Who needs further embellishment?

Perfect for sharing, the combined ingredients captured under their functional title offer flavours much more than spartan.

“It’s a tip of the hat to Waterloo Region, especially with the apples and the apple butter,” says Benninger.

To learn more, please visit Waterloo Chronicle.

Butchers in FSG’s The Charcuterie Bar (Photo/andrewcoppolino.com).

Leave a Comment

Follow by Email