We have finished the menu for our Chef’s Ossabaw Pork Dinner on this Monday, 19 June. We will start serving at 7:30pm on Monday nite. Seating is very limited and reservations are essential. Email me or call the Linkery at 619 255 8778 to book your table.
All of the dishes will feature pork from an Ossabaw hog raised on pasture (and finished on barley) by Cane Creek Farms in Mebane, North Carolina. Ossabaw hogs are perhaps the rarest and most coveted breed of pig in the U.S. Certainly they have an interesting story, and their flavor is something most different than anything we’ve tasted before. Here’s an article about an Ossabaw dinner at Lantern, a great restaurant in Chapel Hill, NC.
Over time, our goal is to work with local farms to raise pigs of the this quality and serve them to you. In the meantime, by shipping this pig here, we have a chance to share with you the quality of meats that are raised by hand, in the traditional methods, by real people who care.
Here’s the menu for Monday’s dinner.
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House made Fig and Ossabaw pork pate. Served with Hopf Helle Weisse Bavarian wheat beer.
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Linkery’s own smoked Ossabaw pork sausage with house made mustard and local organic fruit. Served with Wee Heavy Scottish Ale, by AleSmith in San Diego.
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Ossabaw pulled pork pastry puffs resting on a salad of rocket (arugula), sprouts, and red onion, drizzled with a sweet and spicy viniagrette. Served with Vixen Sparkling Shiraz by Fox Creek, McLaren Vale, Australia.
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Vanilla-tamarind brined Ossabaw loin served with fried yucca and chili-maple roasted tomatoes. Served with Altocedro Malbec 2004 from La Consulta, Mendoza, Argentina.
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Grilled fig served with a scoop of toffee ice cream topped with a warm carmelized bacon sauce. Served with Broadbent 5-Yr Madeira.
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Our primary goal with this dinner is to share with you the possibilities of pasture-raised heritage breed pork. (Well, that, and to have a great time). So, to encourage folks to come join us, we’re offering this whole event, both food and drink included, at only $40/person, plus tax and an 18% gratuity.
Feel free to comment or email Jay if you have any questions.
What a great idea for a dinner. I think we should encourage local farms to produce sustainable, humanely raised pork. Do you know of any producers west of the Mississippi that raise acorn or pasture-fed pork?
By the way, Slow Food/Heritage Foods USA is promoting endangered breeds of American livestock with a 2006 Summer Tour. They’ll be coming to San Diego on June 25 to deliver two Red Wattle pigs. I’ll have more info on my blog soon, but in the meantime, here’s a link to the tour schedule:
http://www.heritagefoodsusa.com/read_this/road_trip_2006.html
We know of one pasture pig farm up in Northern California, we haven’t gotten in touch with them yet. At the moment we’re trying to find sustainable farmers in Southern California or the Central Coast who would be willing to rotate hertiage breeds into their existing program. We’re planning to hit the county fair circuit this summer in hopes of meeting the right people.
If you haven’t already, a good place to start looking is the Eat Wild website:
http://www.eatwild.com/products/index.html.
I did notice one pork producer in Watsonville (Tastes Like Chicken Ranch) but they don’t ship. You can also look for pork producers here (but the closest is more than 300 miles away): http://www.nichepork.com/
Correction: The Slow Food event is Monday, June 26. http://www.wcommunity.net/event_info.aspx?eventguid=0b313282-b766-4097-9f8c-6f807848db50