Steve McHugh, Executive Chef & Owner

By Kimberly Giles

How did your interest in Charcuterie begin?

I wanted to take the whole animal approach to my cuisine. It is cost effective and the best way to preserve highly praised animals instead of freezing them where some of the taste is diminished. The structure of a protein and how it gets broken. It is not limiting and you can be as creative as possible. It honors the past in preserving food for survival. It maintains a connection with nature in a positive manner.

What regional ingredients do you utilize in your charcuterie?

Texas olive oil, pequins, mesquite wood for smoking, pig, lamb, and goat that is from nearby farmers no further then 100 miles.

What is your optimal Charcuterie board presented with?
Charcuterie Accompaniments but they change daily and seasonally. This is an example:

  • Trinity Jam made with bell pepper, onion, celery, & chicken stock
  • Apple blueberry lavender jam
  • Lemon marmalade
  • Beet mustard
  • Tomato mustard
  • Onion mustard
  • Bread and butter pickles
  • Dill pickles
  • Shaved carrots [garnish]

What community organization are you inspired by or involved with?

I’m on the Board of the Leukemia and Lymphona Society in San Antonio; Foodbank, and visit San Antonio’s Culinary committe chair.