Chef works charcuterie into seafood concept with 'seacuterie'

09/24/2013 | Nation's Restaurant News (free registration)

Chef Aaron Black of PB Catch Seafood & Raw Bar in Palm Beach, Fla., is giving charcuterie boards an oceanside spin by dropping the meat and serving bite-sized gourmet pieces of seafood instead. In place of sliced meats and pates, Black's customers enjoy poached octopus topped with pickled sweet corn and a cured sea bass dish.

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