Two types of coppa, saucisson sec, head cheese, pickled ramps, turnip kimchi, breakfast radishes, and some black garlic puree. We've got a whole lot of pork curing right now, come in and check it out in a few weeks when everything is finished.
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Chef, do you source your black garlic or do it in-house?
Chef, do you source your black garlic or do it in-house?
Posted by: Derrick | June 09, 2009 at 09:01 AM