There used to be one way: You worked really hard, and you were really good.

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"Charcuterie may arrive at the table as humble slices on a rustic cutting board, but "Behind this simple presentation is years of working and learning to get it right, " says chef Harrison Keevil of Brookville Restaurant in Charlottesville, VA. "So when you find that perfect speck or salami, make sure you pay respect to the people that worked really hard to make it perfect.

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Obviously this worked, but in all honesty it is very hard to criticize Love on this point if you really look closely at the pairings.

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