Eye Candy: Beard House

Bloomfield 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)

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On the Menu: April Bloomfield, Pork, and Malt

April Bloomfield 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

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Reel Food: Will Gilson Breaks It Down—Pig, That Is.

Last week Cambridge chef Will Gilson served us a "farmers' market–fed pig tasting" using two pigs he raised specifically for his Beard House dinner (he also went deep-sea fishing to collect lobster off the Massachusetts shore for his corn and lobster succotash—that's a dedicated locavore!). In the video below, Gilson gives a tour of the dish.

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Eat this Word: Rillettes [ree-YEHT]

RillettesWHAT? 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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On the Menu: Porkapalooza

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.

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