Wednesday, November 17, 2010

holy mackerel

house cured mackerel with a french breakfast radish puree, watermelon radish salad, tarragon oil, pears, and a mussel-miso mayonnaise...
plated by another, a one named johnny spero.

Tuesday, November 16, 2010

147 lbs. Half Pig!



 This big boy took me forever to break down, it barely could fit on out butchering table!  Eventually got all the proper parts in place and created different brines and cures for different pieces (culatello, head cheese, trotters, ham, loin, tenderloin, ribs, tail, belly)  After about three weeks here's the first dish sold using this bad boy!

We treated the loin as if we were making a piece of baked ham (long brining time, then poached in the circulator) took the bellies out of brine a week later then braised it till tender.  On the pick up it was served with smoked and pickled matsutakes, savoy cabbage stuffed with guanciale (made in house), rutabega, onions, garlic, whole grain mustard, and chilies.  The sauce was just molasses aerated!  super porky.

Skate Wing...


Wrapped the skate around a cooked calamari-shrimp mousse (slow poached using optimus prime), shrimp-chestnut puree, brussel sprout leaves, spruce gel, egg white-onion vinegar espuma.

carrots from culpepper, va