Outstanding in the Field

Yesterday we were honored to cook for Outstanding in the Field at our friend Lee Hudson's farm.  Virtually all of our produce came from Hudson Ranch - garlic, beets, radishes, carrots, mesclun, suckling pigs and guinea hens - which made this an honest farm-to-table event.

An Andouillette Experiment

Here's a final report on some of the fun we had with our 500 pound Berkshire pig.  Our hog literally arrived with a bucket of guts.  Within said bucket was the stomach (as previously detailed) and plastic bags swollen with intestines.  What does one do with bags of intestines?  Andouillette!

Stomaco alla Milanese

Much of our food falls under the designation of semi-authentic.  With a daily changing menu and whimsical ordering, it's not always practical (or desirable) to recreate Italian standards with all possible accuracy.  And so, when I publish this page, it will be the first use of the phrase "stomaco alla milanese" in all of Google's registers.  But this is just a classic dish with one small and logical substitution, and we think that even the purists of Milan couldn't resist the satisfying, grandmotherly flavor.

We start with the stomach of our 500 pound sow.

Unusually Large Pork Shank

This is the foreshank of a 500+ lb. Berkshire pig.

Here I'm removing the skin, delicately.