We're doing things a little differently at the Beard House tonight: revered meat "prodigy" and Resto chef Bobby Hellen is roasting an entire pig and lamb for a nose-to-tail, family-style meal of meat mania (we won't tell your doctor if you don't tell ours). Check out the evening's goods:
Boudin Noir Tart with Cheddar–Apple Purée Crumble; and Lamb Heart Confit with Celeriac and ChestnutsPig’s Leg Salad with Chicory, Pig’s Ears, and Warm Guanciale Vin
Lamb Neck Salad with Banyuls and Caramelized YogurtPorchetta with Fennel Pollen, Rosemary, Thyme, and Pig LiverLamb Roulade with Lemon Zest and ParsleyPork Ribs with Salt and PepperLamb Ribs with Belgian Carbonnade Sauce and Pickled CarrotsCharcuterie Plate > Boudin Blanc, Lamb–Pepper Sausage, Pork–Garlic Sausage, Andouille Sausage, Pork Liver Pâté, and Head Cheese, Served with Whole-Grain Mustard, Apples, and FriséeFrom the
Right on the heels of Alfred Portale, chef and restaurateur extraordinaire Charlie Palmer stopped by the CBS studios this morning to offer his tips on cooking pork. The segment made us all the more hungry for the Niman Ranch pork loin that he's preparing at tonight's American Icons gala auction and dinner. Watch the video below (after a short commercial):
April Bloomfield and her team plate a pork trio of head cheese, terrine, and rillettes during her Beard House dinner last Monday. View more images of the pig-packed event here.
(Photo by Eileen Miller)
When the Michelin Guide revealed its latest list of starred restaurants earlier this month, we saw that the Spotted Pig garnered a star for the fifth year in a row. The dedicated April Bloomfield undoubtedly has her fingerprints all over the gastro-pub's ongoing success, and we'll be jockeying for seats at the Breslin when it starts serving lunch this week. We're also beyond excited that she's swinging by the Beard House next week to prepare an all-out pig-out. Here's a look at the menu:
Hors d’Oeuvre Radishes with Pesto
Jerusalem Artichoke Soup
Cheese Beignets
Sea Bream with Pomegranate
Dinner For the table > Potato
WHAT? Coveted crock. "I certainly had never had the happiness of seeing that brown mess spread on slices of bread and butter," recalled Honoré de Balzac of watching his schoolmates eat the savory spread he so desired. A native of Tours, the French literary legend may have belonged to one of the few families that couldn't afford the humble specialty of the region, where the fatty favorite is lovingly referred to as "brown jam." As with other pâtés and terrines, rillettes begin with chopped meat, salted and cooked slowly in fat (the recipe dates back to the 15th century Loire Valley, where it was likely created to use up leftover scraps of pork). The tender morsels are then shredded and stored in ramekins or crocks covered with additional fat. This age-old technique results in a rustic yet deliciously creamy paste that has aromas of garlic, bay leaf, thyme, and wine. Literally translated, rillettes means "plank," which probably refers to its appearance when
Tomorrow night we're bringing pigging out to a whole new level. For a special Greens event—part of our ongoing programming for foodies under 40—Sara Jenkins, Anita Lo, Nick Morgenstern, and Ryan Skeen are preparing a dinner that will feature pork in every course. The menu includes such porcine morsels like tête de cochon sandwiches, a baby pig tasting, and apple pie with a pork lard crust—and there will be plenty of premium beer and wine pairings to wash it all down. See the complete Porkapalooza menu here.
We're doing things a little differently at the Beard House tonight: revered meat "prodigy" and Resto chef Bobby Hellen is roasting an entire pig and lamb for a nose-to-tail, family-style meal of meat mania (we won't tell your doctor if you don't tell ours). Check out the evening's goods:
Boudin Noir Tart with Cheddar–Apple Purée Crumble; and Lamb Heart Confit with Celeriac and Chestnuts
Pig’s Leg Salad with Chicory, Pig’s Ears, and Warm Guanciale Vin
Lamb Neck Salad with Banyuls and Caramelized Yogurt
Porchetta with Fennel Pollen, Rosemary, Thyme, and Pig Liver
Lamb Roulade with Lemon Zest and Parsley
Pork Ribs with Salt and Pepper
Lamb Ribs with Belgian Carbonnade Sauce and Pickled Carrots
Charcuterie Plate > Boudin Blanc, Lamb–Pepper Sausage, Pork–Garlic Sausage, Andouille Sausage, Pork Liver Pâté, and Head Cheese, Served with Whole-Grain Mustard, Apples, and Frisée
From the
April Bloomfield and her team plate a pork trio of head cheese, terrine, and rillettes during her Beard House dinner last Monday. View more images of the pig-packed event here.
(Photo by Eileen Miller)
When the Michelin Guide revealed its latest list of starred restaurants earlier this month, we saw that the Spotted Pig garnered a star for the fifth year in a row. The dedicated April Bloomfield undoubtedly has her fingerprints all over the gastro-pub's ongoing success, and we'll be jockeying for seats at the Breslin when it starts serving lunch this week. We're also beyond excited that she's swinging by the Beard House next week to prepare an all-out pig-out. Here's a look at the menu:
Hors d’Oeuvre
Radishes with Pesto
Jerusalem Artichoke Soup
Cheese Beignets
Sea Bream with Pomegranate
Dinner
For the table > Potato
WHAT? Coveted crock. "I certainly had never had the happiness of seeing that brown mess spread on slices of bread and butter," recalled Honoré de Balzac of watching his schoolmates eat the savory spread he so desired. A native of Tours, the French literary legend may have belonged to one of the few families that couldn't afford the humble specialty of the region, where the fatty favorite is lovingly referred to as "brown jam." As with other pâtés and terrines, rillettes begin with chopped meat, salted and cooked slowly in fat (the recipe dates back to the 15th century Loire Valley, where it was likely created to use up leftover scraps of pork). The tender morsels are then shredded and stored in ramekins or crocks covered with additional fat. This age-old technique results in a rustic yet deliciously creamy paste that has aromas of garlic, bay leaf, thyme, and wine. Literally translated, rillettes means "plank," which probably refers to its appearance when
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