Charcuterie is culinary craftsmanship.
It is part of the garde manger chef‘s repertoire.
Originally intended as a way to preserve meat before the advent of refrigeration, Charcuterie are prepared today for their flavors derived from the preservation processes. In a world of Industrial meat processing it’s easy to forget about the more economical, but less lovable parts of the beast—brains, cheeks, hearts, hocks, kidneys, lungs, marrow, shanks, spleens, tongues, testicles?
More Charcuterie at Watson Lake Inn
Our Vision at Watson Lake Inn Bed & Breakfast may include artisanal products made in-house by Chef Gebauer AAC WCMC GMC, such as cheese, breads and jams; natural sausages, cured bacon, pancetta, and air-dried meats. We change our offerings to capture local harvests throughout the year to include ingredients as they become available and provide their very best flavor. A new item this fall is lachsschinken, a cured, smoked and airdried pork loin which should be ready for Thanksgiving.
Interested in Culinary Arts?
We continue to focus on culinary education and seek out more opportunities to be more considerate to the world we live in and be supportive to the community. Our cooking classes are intimate and particulate in most cases; and are available year round. Here is more info.
Stay Local – Eat Local
We know you’ve got many options for lodging; but staying with us at Watson Lake Inn, you will indulge in a memorable experience and culinary discovery. Complemented with an indoor environment in harmony with nature through Memon the unique technology that works in many ways. – Holistic comfort that our guests can feel! Choose from one of our four suites for your stay with us in the Granite Dells.
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Watson Lake Inn – “Where culinary pleasures and experiences become lifetime memories.”