Peter Temkin brings a decade of experience to Show Dogs and a specialty in charcuterie from pates and whole-cut dry-cured meats to fresh sausages. As Show Dogs’ in-house Charcutier, he recently introduced five new specialty sausages to the menu including Merguez, Wild Boar, Chicken Curry, Chicken Boudin and Maple Bacon. Each sausage is made with locally sourced meats but incorporate seasonings to mirror the regions from which the sausages are inspired. Peter was introduced to the culinary world in his youth while growing up in New York City – his mother was a catering chef and his father was a book publisher. This upbringing, coupled with travels to France and Italy, instilled an early appreciation for food and cooking traditions. Most recently, he was responsible for the charcuterie programs for Nopa, Spruce and Farley Bar at Cavallo Point.