memorial day

big, fat ribeyes

yum yum

uncle cracker’s smoked ribs

many thanks to chris and kim at “chateau witeck” for a relaxing, and rejuvenating weekend of food and friends…

it’s been a good week.

morels, finally…

stone house farms baby red turnips

double h farms bitchin’ peas

soft shells, peas, country ham

pork ribeye, farro verde, bacon braised turnips

gettin’ it done

after hours with chef perry

more cured meats…

spanish style chorizo

saucisson sec

more polyface pork shoulders = more salumi curing… trying something different using  hog casings and leaving out cure #2, seeing as these will likely be ready in just a couple of weeks. our spicy pancetta made with double h farms bellies is almost ready and should be awesome, yumyum!

salmon three way

salmon three way

tartare

sauteed cake

butter poached belly

loch duart scottish salmon trio consisting of: butter poached belly on crushed peas & yukon gold potatoes; sauteed cake with spicy aioli, cilantro, lime & radishes; tartare with crispy potato