Blackbird sent along a rough draft of the menu for Sunday’s mulefoot dinner. I’m speechless but for the wave of saliva breaching my lips.
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.