Tuesday, December 15, 2009

Sycamore and Slow Food Katy Trail Whole-Hog Dinner


Menu for the Feast
January 24, 2010 at 5 p.m.

pig.

Pate campagne with pork liver and pistachios
Grilled fennel sausages
Hickory-smoked baby back ribs
Crispy fried pigs’ ears

Terrine of shanks and trotters
sherry gastrique and parsley

Braised belly
molasses and smoky navy beans

Mixed green salad
local lettuces, pancetta and poached farm egg

Scallopine alla Milanese
lemon and fried capers, Swiss chard

Pork tenderloin wrapped in peppered bacon
creamed spinach with fennel

Braised shoulder sugo
guanciale, preserved local tomatoes, rosemary pappardelle

Celery sorbet

Warm apple tart
crème fraîche


1 comment:

Maria said...

I CAN'T WAIT. Oh sorry, was I shouting? *smile*