Mike Sheerin– Blackbird
Braised “country style” ham with preserved plums, cippolini onions, royal trumpet mushrooms, and butternut squash-miso
Justin Large – Avec
Head-cheese ravioli with whole-grain mustard pasta, cavolo nero, pork consomme, lemon oil
Paul Virant – Vie
Roasted caillette, Tuscan kale sauerkraut, plum and pinot noir jam, country bacon with pickled onions, smoked hock pork jus
Jason Hammel – Lula Cafe
Pork belly and house-cured sardine with local honey, celery, and green apple jam
Brian Huston – The Publican
Ham chop cooked in hay with lobster mushrooms and lentils
Tim Dahl – Blackbird/Avec
Cheese & Chicharrones
Keep in mind things could change after slaughter this week.
The collected Whole Hog Project.