The boys in the kitchen have been really busy stocking up for the warm months ahead of us. With the opening of the patio soon, we know were going to be burning through a lot of charcuterie. We also have to give enough charcuterie for the Slow Food Movement dinner on may 2nd for 200 people. In this picture i see wild boar, beef and dill, lots of Lardo, Pancetta, duck, buffalo, sopprasata, pepperoni, horse, as well as some others. However, i've learned from the past that as soon as you think you have enough for a while, dont get lazy, keep on curing, otherwise one day i'll walk into service with nothing ready. Luckiliy for us, this stuff doesn't go bad.
Daylight Savings Time
1 month ago