At the moment, the pair is pickling and curing everything they can get their hands on. There's a house-made pastrami sandwich with smoked pickled slaw. Rillettes ($11), served just above room temperature, mix glossy duck fat with chunks of meat and come with blackberry mostarda and toasted points brushed with butter. House smoked salmon is sliced thin and set upon a flatbread drizzled with dill cream and topped with bright pink pickled onions.
As Nicole offers a tour around the kitchen a sourdough loaf bakes in a deck oven, two massive briskets sit wrapped in tinfoil in a smoker and a few links of pepperoni sit in a walk-in refrigerator that's destined to become the curing space.
"We're transitioning to house-made sausage as fast as we can," Richaud says.
At the moment, it also holds a few cases of soft drinks. But it will soon be cleared out, lined with hanging racks, and filled with sausages.
