Brian Luscher: Kitchen Magician

by Steven Doyle

This has been a week of charcuturie it would seem. We paid a short visit to get caught up on the latest at The Grape on Greenville Avenue this week and found Brian Luscher in his kitchen putting the finishing touches on one of his offerings, the Country Style Pork & Veal Terrine with Foie Gras that is on his menu and served with a quenelle of spicy homemade mustard.

Along with this terrine, chef Luscher also offers a Chicken and Caramelized Mushroom, a Rabbit Mortadella (just in time for Easter), his famous Pork Rilletts, and a Saucisson Sec which is a beautifully cured salami made from pork.

Luscher will offer the terrine this holiday weekend and menued as a “Charcuterie Verbal” that can be a choice along with his other cheese and charcuterie selections at no extra cost. The only caveat is when it’s gone it’s gone. Last week the chef offered up a Spicy California Soppresata, and it didn’t last long.

Join the Luschers at the Grape for Easter Sunday Brunch April 24^th from 10:30am to 2:00pm the dinner from 5:30 to 10:00pm where they will be featuring their regular brunch menu plus a chef’s special for two. The Grapes famous burger will be offered Sunday as well.

Brian and Courtney Luscher

Chef Luscher is one of the few chefs in Dallas that prides himself in making a continued selection of charcuterie. Tomorrow we examine the science of the garde manger chef’s repertoire and speak to a local charcutier who leads the charge in education of the art.