Monday, October 13, 2008
Food & Drink / Food Chain The Whole Hog Project: tentative menu for Sunday dinner
Posted by Mike Sula on 10.13.08 at 05:22 PM
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.
Comments (1)
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Wow ! This sounds absolutely scrumptious ! Thanks to Chicago Reader's Mike Sula for his insight, coordination and persistance in bring this event to fruition. We look forward to meeting these innovative chefs and enjoying the wonderful "slow feast" they are preparing. Mark & Linda/Hillspring Eco-Farm
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