Craig Deihl Gets to the Meat of the Matter at Cypress

One of the highlights of covering the Charleston Wine + Food Festival this year was scoring a tour of the charcuterie walk-in at Cypress. Executive Chef Craig Deihl strongly believes in utlizing the entire pig—so much so that he's devoted his entire second floor to the cause, from butchery to curing. The fruits of his labor show up in the head cheese, charcuterie plates and even an artisan meat sharing...