Tenacious Pig
{ jb’s salumi } traditional garnish
{ tete de cochon } pickled vegetables & sauce gribiche
If you've ever eaten a "combination" vietnamese sandwich, you've had headcheese. it's the meat thing that tastes like crunchy jelly.
THIS, however, was the best head cheese ever. Soft, meaty, fatty - almost a pate-like consistency.
Oh, and I apologize for the lighting/quality of the pictures. SO HUNGRY TAKE PICTURES FAST WANT TO EAT NOW.
{ snake river farms roasted pork belly } warm escabeche, white anchovy & octopus mi cuit
A lot of the courses featured "pig + seafood," which the chef kept referring to as "the perfect marriage."
{ gulf prawn cuit au roti } fricassee of burgundy snails, braised pork knuckle & carolina gold
You can't see anything besides the prawn (which was amazingly sweet), but it also featured some fat ass snails. Yum!
{ warm terrine of berkshire pig } royal blenheim apricots, cippolini & natural jus
Those white portions of "fat" are actually scallops!
{ porchetta of suckling pig } fig mostarda, roasted trumpet royale mushroom & all spice reduction
If you told me this was dark meat chicken, I would have believed you. Amazingly tender.
{ rogue creamery smoked blue } szechuan pepper tuille, shaved hazelnuts & sour cherry jam
Served as family-style finger food.
{ olive oil sponge } guajillo honey, peach & noble px vinegar
Got too excited, sorry! Poundcake soaked in olive oil and honey.
{ no name } madeleine made with bacon fat, maple foam, powdered bacon fat
They made a traditional madeleine, but instead of making it with butter, they used bacon fat, creating a savory madeleine. Topped with maple foam and "powdered sugar," which is actually powdered bacon fat. The result? Like eating pancakes and bacon together!