The First Seating Meal, Daily from 5-6 PM. Reservations Required.

Choice of Entree:

BRAISED BEEF SHORT RIB – Tomato-mushroom ragoût, fettuccine, tomato confit.

LINGUINE WITH ROTISSERIE CHICKEN – Sundried tomatoes, extra virgin olive oil, fresh basil, garlic, crushed red peppers, balsamic vinegar

PRAWN SCAMPI – Citrus-herb caper butter, white wine, herb capellini, garlic crostini

ROTISSERIE PORK CHOP – Mashed potatoes, pickled cabbage, peppercorn sauce, roasted pear

LOBSTER RAVIOLI – Fresh sheets of saffron pasta, lobster, bay scallop and tarragon filling, lobster cream sauce, herb mascarpone

CHICKEN PARMESAN – Parmesan crusted chicken breast, fresh mozzarella, marinara, herb capellini

CRAB CAKES DUO – Saffron rice, orzo mushroom duxelles, white beans, rapini.

LA: 10877 Wilshire Blvd., #150, (310) 208-1960, www.palomino.com

Half off Appetizers Everyday 4 – 7pm, 10pm to closing

SF: 345 Spear Street, (415) 512-7400, www.palomino.com

Half off Appetizers Daily 4-6pm, 10pm to closing

* Palomino is also my choice for best happy hour for food.

Check the website for a Palomino in your city! They have many other locations.

Many cultures around the world utilize this form of meat preparation. Examples of this are prosciutto from Italy, jamon Serrano from Spain, and SPAM from the USA. Yes, that is right. SPAM is technically considered a charcuterie meat, although few of us are certain exactly what kind of meat it contains.

What separates fine charcuterie from average deli meat? Preparation and taste. Many fine meats are produced by traditional artisans in the old country, using traditional methods at rural farms. You can taste the tender loving care that went into each bite. Charcuterie is also expressively flavorful in its own right and able to stand alone without the aid of other condiments.

Below, is a picture of nondescript deli meat that most Americans are familiar with. Notice the thickness of the meat cut and its dependence on the cheese and cracker. When this sort of meat is used in a sandwich, various condiments such as mayonnaise, mustard and/or vinegar are often necessary to add flavor. The amount of meat used can also be quite liberal, I have seen sandwiches with more than 2 inches of meat stacked up high!

Contrast the former with the razor thin shavings of this delicate Prosciutto de Parma below. These meats can be eaten alone and savored for their intrinsic goodness, or they can be added as a salty highlight to various accoutrements. Not much quantity of meat is needed to taste the robust flavor. Traditionally, sandwiches will contain only 1 or 2 slivers Prosciutto. Try wrapping a sliver of Proscuitto around melon spears or dates for a sweet and salty contrast.

A good assortment of fine charcuterie can be difficult to find in the US, especially because of our stringent food safety laws. Search for charcuterie at ethnic delis, wine bars, tapas joints, Italian, French, or New American establishments, or if you are in really dire needs, your local Whole foods. If you find a place that offers a good selection of fine meats, please share and post it as a comment! In the meantime, here are a few places for you to try:

LA :

A.O.C., 8022 West 3rd Street, Los Angeles (323) 653-6359 www.aocwinebar.com

Monsieur Marcel, Farmers Market @ Third & Fairfax Los Angeles, www.mrmarcel.com

SF:

Zuni Cafe, 1658 Market Street, (415) 552-2522, www.zunicafe.com

Fatted Calf Charcuterie, One Ferry Building (510) 653-4327 www.fattedcalf.com