Tag Archives: Pigstock
Nolet's gin, which I was happy to taste (and used in The Southside), but when I was researching the gin I came across a Cocktail Enthusiast review of the gin, and lo! What's this? The author of the post, Kevin Gray, included a cocktail recipe pairing the gin with sour cherries. His post calls it a Nolet's New Fashioned. (I don't think any general drink name should be brand specific, unless it came from the company, which this one did—shame on you Kevin! Have a little imagination, or steal, like I do!) Gray's post accurately reviews the qualities of Nolet's; it is indeed superlative gin. Slightly more floral than my beloved Beefeater, but still very dry. It's ...A PR firm sent me a bottle of
Christoph Wiesner kill and dress a hog. See video below of evisceration shot by Austrian journalist Jürgen Schmücking, covering Pigstock TC and Michigan wines and beers. We met on Marc Santucci's farm, on a warm fall day, surrounded by leaves, apple trees, and tall grass. The pigs were rooting in an open-air pen, where the slaughter took place. Christoph stunned the pig with a bolt. He explained that it was important to do this with the pig in its natural position—less stress on both animal and muscle, which can be harmed by the ...I had one of the most inspiring days of my life Monday, watching Austrian farmer/butcher
On Saturday night in Cambridge, on a young friend’s recommendation, we dined at The Russell House Tavern, near Harvard Square, where chef Michael Scelfo and his mischievous band of cooks put out excellent high-end tavern fare. I was delighted when my 13-year-old son perused the menu and immediately asked, “Can we get the charcuterie board?” This question has only one correct response. I especially appreciated Scelfo's pork rillettes, which were topped with a creamy layer of duck fat. Scelfo has a menu that would seem to be designed exactly for me, with items such as “Pig’s Head Cake” and “Crispy Pork Belly Sandwich,” but also deviled eggs and superb fried oysters. But it was the fact that he, like so many other chefs, offered charcuterie. Indeed the charcuterie or salumi board is now ubiquitous in American restaurants. A charcuterie board even made it onto an episode ...