- Suckling Pig, napa cabbage, butternut squash
It’s amazing how quickly we can turn on a dime in the kitchen. Just a week ago the walk-in was full of sweet corn, heirloom tomatoes, and english peas. Suddenly I find my knife slicing through the meat of the early autumn harvest. Squashes, root vegetables, chestnuts and pears; quail and, best of all, SUCKLING PIG! We get ours from a farm just outside Houston proper. None larger than twenty pounds, they find themselves quickly butchered and slowly sous vide. Any bit not used for dinner service we make into beautiful autumn terrines for amuse or tastings. Nothing gets wasted. That’s the real fun of working in a fine dining kitchen. We get to play as much as we can stand inside a season, and before you realize it’s time to change again, to reinvent the restaurant all over. -Peter
Tete de Cochon
What farm are you getting your pigs from?
through the guys who run georgia’s grass fed beef. They are slaughtered within 24 hours of delivery(a lot of times morning of), yorkshire breed always fresh, all natural raised, and a real pleasure to work with. However pretty damn pricey in comparison to j and j or kenny.