
Even better, Chef Patrick Morrow planned a nose to tail meal using a heritage pig he recently acquired. The breed he used was a Large Black, sourced nearby, which was over 300 pounds.
Already on the bar were bowls of housemade pork rinds.
Chef then brought a plate of sous vide pork with mustard. I've always been a fan of Chef's skill with sous vide technique, and this pork was exactly why. It was juicy and flavorful, really celebrating the pure taste of the pig. Will a small dollop of mustard, it was just wonderful.
He also brought out yummy pig heart tacos, using sliced beets in place of the tortilla. This lightened the dish, and good thing, as dinner was really yet to start.
We then made it to our tables, and started with a massive charcuterie plate accompanied by some housemade pickles and whole grain mustard.
It included chicken liver mousse, pork rillette, bockwurst, andouille, sopressata, speck ham, tasso ham, bacon jam, and trotter terrine.
The second course was hog's head ragu with spinach parpadelle, shaved gran queso, and preserved lemon gremolata and accompanied by a glass of Dreamweaver Wheat beer. The lemon contributed a sourness that really elevated the dish.
For dessert, we had a Tommenator cheese souffle with brown butter ice cream. This was accomanied by a glass of Tröegenator which was made for this course as the cheese is made using Tröegenator beer's yeast and sediment.
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