A Lesson in Charcuterie with The Franklin
Charcuterie is making a comeback and you heard it here first on Short’s Cast. In this episode, Bridgett and Woj get to sit down with Butcher James Westbrook, and Head Chef Myles Anton of The Franklin in downtown Traverse City, MI.
This interview was recorded before a Charcuterie and Short’s beer pairing that took place during Traverse City Beer week organized by Imperial Beverage. We learn a ton about the art of preserving meats known as charcuterie. Chef Myles Anton and Butcher James Westbrook are Michiganders but have taken their skills all over the world and they now work and live in Northern Michigan.
We would like to thank the Franklin staff for their hospitality. We had an amazing experience learning about charcuterie and experiencing it at the craft beer pairing. Thank you to Butcher James Westbrook, and Chef Myles Anton for sharing your time and knowledge.
This week’s beer release is Swirl Stout. Swirl Stout tastes just like a twist ice cream cone, but it’s been adultified and made into a delicious stout that will keep you company during the cold days of winter. Swirl Stout is now available in six-packs all across the great state of Michigan.