Luis DeLaTorre’s gatherings are as much about atmosphere as appetite. The generous spread — an array of meats, cheeses, seafood, and thoughtful accoutrements — came courtesy of The Son of a Butcher, Birmingham’s go-to source for provisions of this caliber. Head butcher Chris Spear cooked the rib roast with maître d’ butter, smoked ham glazed with honey-dijon, and prime tenderloin with horseradish cream, while head cheesemonger John Litzinger selected a trio of cheeses — Harbison, Bayley Hazen Blue, and a nutty wedge of gouda — to anchor the board. They were joined by oysters, caviar with mignonette, fresh lemons, chives, and coarse salt and peppercorns. Olives, marinated onions, red pearl peppers, and crusty loaves from Birmingham Breadworks round out the table. Cheese and oyster knives, caviar spoons, and silver platters make service effortless. Perfectly paired wines from Buka include Champagne Aubry Brut (ideal with oysters and caviar), Arnot-Roberts Ribolla Gialla for the ham, and Château d’Arlay 2017 Pinot Noir to complement the roast and tenderloin. The evening ends on a sweet note with selections from Chocolatá.
To Source & Savor:
Davis Wholesale Florist
The Son of a Butcher
Buka
Follow Luis DeLaTorre on Instagram @delatorre205