A few pics from the kitchen and our curing room at Voice. I am excited to be moving the program forward. In some of these pictures you will see some new salame being hung which we are very excited about.
27, March 2009, tonight on the tasting we featured farm eggs from bellecreek farms. Here in this picture we have a 63 degree egg that is poached for an hour, spring onions cooked sous vide, house made prosciutto, heirloom lettuce and gribiche sauce made from eggs from the same farm… enjoy
For those who know me or have even talked to me for more than 5 minutes on the subject of food know that salumi is one of my favorite things to eat and make. The whole process becomes so romantic, from the curing to the drying-hang time, watching it transfrom from a raw product into something fully edible without the element of heat right before your eyes can be captivating in a way, trying to understand the nature of the meat as it cures, whether its drying nice or is rotting inside, makes for this almost romantic relationship with the product… and in the end, hopefully, you have a product that can almost defy the english language…layers of salty, spiced, fatty meat something that people have been doing for thousands of years, its a moving process. I have been working on salumi for years now, trying to figure out what works for me in the enviroments that I have worked in, walk-in coolers, wine storage area, different rubs for the drying process and different ratio’s for the cure and finally after tinkering for so long we have decided to put a charcuterie plate on the menu… enjoy
It’s been a quick year, so quick we didn’t even realize it until fava beans starting showing up again. It’s spring and time to retool the menu to the season, halibut is back next week, spring lamb is starting to come in and the harvest of the season is among us. The ingredients of spring are always inspiring, the pinnacle of what a season can bring to us in produce. Needless to say we are excited about the upcoming months. But for now here are some scenes from the kitchen
So salumi….seems to be a hot topic around town and the country. Every good chef in Houston seems to be running a salumi program these days. As someone who has been practicing it for a few years since I was at Blue Hill in New York where Adam Kaye taught me about the craft, I am so happy to see everyone so into it from the chefs and cooks to the customers who cannot get enough. At Voice we have been working on salumi since the begining but we have never put out a salumi or charcuterie plate. Over the last year we have been using the products in our everyday cooking for the menu. We are now tinkering with doing a housemade salumi plate and here are some shots of the meats, more pics to come when i can get them transfered.