Archive for October, 2010


Posted in truffle with tags , on October 17, 2010 by Chris Amendola

A nice little present came in the mail the other day, some fresh white winter truffles and black burgundy truffles. I was not aware that these were coming to us but as soon as I opened the box I knew what they were. The smell of the white truffle just smacked me in the face, what an incredible smell.


More Pork

Posted in Country ham, Pig with tags on October 17, 2010 by Chris Amendola

Another half a pig arrived the other day, it was a Berkshire and weighed in at over 300 lbs. Our half, 150 lbs. It was a gorgeous pig with lots of marbling and some very good fat back and cheeks.

The ham was amazing. We started the curing process for this as well as the cheeks and fat back. Next summer is looking up with all this ham curing.

The caul fat was awesome too, not to sure what’s going to be lucky enough to be wrapped up in it yet, probably rabbit loin or maybe a pate.

We are brining the belly and then going to confit it over 2 days. With the shoulder we made pate and sausages for brunch.

A whole half a pig processed and started to cure within 2 hours. We will be getting another half a pig at the end of this month. You can never have to much pork.

Sous Vide

Posted in Sous Vide with tags on October 14, 2010 by Chris Amendola

The new Sous Vide Professional circulator arrived today from Poly Science. Mine died about a month ago, anyone know where I can get it fixed? We are able to sous vide again, which I am very happy about.

New Team Member – part 2

Posted in cheeks, Country ham with tags on October 14, 2010 by Chris Amendola

We took the ham out of the cure today and hung it in the walk-in where it will stay for six months. I can’t wait for this to be done, its going to be a long six months!

Here are the cheeks we cured a little over two months ago. They turned out great and are now on our menu.

Pig number two arrived yesterday so we have some more curing to do. More on that to come.

New Menu Dishes

Posted in Allium, Duck Breasts, Foie Gras with tags , , on October 1, 2010 by Chris Amendola

Here are some of our new menu dishes; this is foie pate, cranberry, apple and hazel nuts.

This is a new chicken dish we are doing. I took the skin off the leg and thigh and made kinda like a mousse out of the meat, glued the chicken skin back on then cooked it low in the oven. We picked it up for service by searing the skin and just getting it warm in the oven. It was finished with black truffles and roasted cauliflower.

This was one of my favorite dishes that I did at the hotel last year; duck breast, cranberry’s, sweet potato and brussels.