havetongs_willtravel

Hi Michael!

Fellow Cleveland chef here. What are some of your favorite places to eat around town?

Ok, then I'll ask two other questions.

1. Do you think with the growing popularity of charcuterie it will eventually become easier for restaurants to get the okay from health departments to cure on site? I'm not totally familiar with current regulations, but I know it would take one hell of a HACCP plan. I've used rigs with an old refrigerator and a household humidifier, but without standardized equipment and procedures I can see how it would be difficult to regulate such a thing. Some industry friends of mine have a charcuterie business (maybe you know them), but they're only able to do fresh sausages, terrines, etc. I would love to see more local places be able to cure in the future.

2. A chef mentor of mine gave me a copy of "The Soul of a Chef" years ago. I flipped through it again the other day and noticed it was signed, but I can't make out the signature. Do you have a photo of yours so I could compare?