Coming soon on a menu: Hong's charcuterie plate. This is his Coppa - excellent, very delicious. After taking him to Laguna Niguel at the Montage event, he has taken on an interest in something he used to do when he was in Seattle - charcuterie. It started off with a very small batch and since then, he has started on one whole case of kurobuta pork collars and is going to do a lot more in that arena. Look for a charcuterie plate on the menu real soon. This one is rolled in two different chilis, one is a Korean chili powder rub and the other is a basic red chili flake - very ono.
