Without further ado then, one of our most recent tastings:
|Cauliflower, Maitake Mushrooms, and Leeks|
|Scallop, Pork Belly, Sweet Potatoes, and Black Truffles|
People always ask me how to make pork belly, thinking that they are going to make it at home, but then start wincing about the time I get to the third of the fourth cookings! We cure it for a length of time dependent on the thickness of the belly, then brown/damn near char it in a very hot oven, then braise it, then refrigerate it, then confit it under duck fat, then refrigerate it under duck fat for a long period, then slice it, and pan fry it. Sure, you can do it at home but why would you want to? You can achieve 90 percent of the results with a much simpler process and that it good enough for home. The extra pain that we go through to make it the very best pork belly you've ever eaten, you should leave to us.
|Duck, Rabbit, Spätzle, and Brussels Sprouts|
|Pork Cheek, Grits, Gremolata, and Pork Jus|
|Venison, Flower Sprouts, Blueberry Salad, and Tasmanian Pepper|
|Chocolate and Cranberries|