For a fantastic charcuterie spread, Tim recommends Pâté (see #4) with cheeses like local Maytag Blue or Milton’s Prairie Breeze, and local La Quercia Spicy Borsellino Sausage. Nuts (like the recipe on p. 13), a local mustard like Boetje's or Iowa Country Mustard, and Quince & Apple’s (a Wisconsin company) Shallot Confit with Red Wine really make it.
i Iowa Cit ew P y& s, N
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