Sometimes I think my menu isn’t big enough. There are hundreds, thousands of recipes I’d like to try but I’ve inadvertently developed a menu that people like. There are a handful of plates people would be sad to see go, … Continue reading
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Haven’t updated in a while. Here’s a look of what we’ve been working on these past two months.
The belly arrived. It’s under cure. Seven days until we smoke it. Nice to see you again sweet sweet bellies.
The new restaurant: La Copa Llena at the Black Eagle. We’re hard at work trying to get open by November 1st. A menu featuring old favorites and new experiments. Beautiful sunsets, great booze, good music. All what you’ve come to expect … Continue reading
Hi, it’s been a while. Here’s what’s going on: When I get to work there’s a list waiting for me. I fold my towels, set up my cutting board, start collecting all my tools for the day. I weigh out … Continue reading
Masters of a Cuisine by Calling, not Roots – NYTimes.com. I posted this because one day, in the not-so-distant future, I want to travel through Vietnam and all over southeast Asia gathering recipes and stories. Papaya Thief Goes Global?
I’ve been in between a few things, hence the infrequent posts. Lately, food-wise, I’ve only been eating soft-boiled eggs with avocado toast. Or for dinner the other night, I used Mark’s laser clams (razor) for some delicious pasta with bacon … Continue reading
I’ve been having fun curing and smoking the Berkshire bellies. They’ve been coming out delicious–a little bit sweet with a bit of smoke, a black pepper bite, and a nice marble-y crunchy slice after we par-bake then crisp it on … Continue reading
Berkshire pork belly dry cured for three days and smoked by the crew at lucky 13!
Aged cheddar, spinach, and leeks
