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Eye Candy: Bone-In Pork Belly with Celeriac Mousseline, Oyster Mushrooms, and Cured Duck Yolks

Hilary Deutsch

November 23, 2015

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Photo by Jeff Gurwin

At CRāVing in upstate New York, chef Adam Goetz makes the most of every single ingredient: he carefully preserves each season’s harvest, turns milk from a nearby dairy into cheese, makes his own charcuterie, and practices whole-animal butchery to round off his extensive local pantry. So it’s no surprise that at his recent Beard House dinner Goetz served a menu that truly honored and highlighted the flavors of the Empire State’s remarkable bounty. With dishes like mortadella-stuffed agnolotti and milk-fed veal carpaccio with black pepper–olive oil croutons, guests were treated to an evening full of impeccable farm-inspired fare. A fan favorite of the night was the cured, smoked, and braised bone-in pork belly from T-Meadow Farm. The luscious, tender pork belly was matched with a creamy celeriac mousseline, earthy mushrooms, a tangy kale stem relish, and topped off with a shower of grated cured duck yolks. Equal parts inventive and sustainably-focused, this comforting dish truly showed how age-old cooking and preserving methods can elevate even the most spectacular ingredients.

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by Jeff Gurwin.

Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.