Chef Maws.
“We make a tremendous amount of sausage and charcuterie at Craigie on Main, and I’d think of doing that elsewhere. I saw a guy write that charcuterie was ‘so 2010’ somewhere, and I was like, ‘Fuck you.’” — Craigie on Main chef Tony Maws, on the timelessness of charcuterie [Eater]
