Friday, March 26, 2010

Duck Hams Hanging

Chef's Ryan Smith and Richard Neal are serious about food. Keeping it interesting and delicious is the order every day, such as with these duck hams they cure for our duck plate.

They start with young ducklings from Ashley Farms in North Carolina and season them with salt, sugar, orange zest and cardamom. Then they cure it for 7 days. Then rinse and repeat. The partially cured breasts are allowed to set and then wrapped in cheese cloth. They hang in the curing case for about a month. And then, voila!

Imagine salty sweet ham that has the richness of duck. According to Richard, duck ham is best described by taste. Come see for yourself.

Saturday, March 20, 2010

Bacon Celebration with Ari Weinzweig at Restaurant Eugene and Holeman & Finch

1st: April 21st 5:30 - 6:30
Join Holeman and Finch for a book signing and bacon tasting with Ari Weinzweig, whose most recent book, The Zingerman's Guide to Better Bacon, has been called an essential guidebook for any bacon enthusiast. Holeman and Finch's celebrated barkeep, Greg Best, will be mixing the perfect pork pairing.
$25 per person; Reservations Required. Call 404.948.1175

2nd: April 21st 7:15
Join Restaurant Eugene for a very special collaborative dinner with esteemed guest Ari Weinzweig from Zingerman's. Chef Hopkins' inspiration for the four-course meal (with pairings) will come from Weinzweig's latest tome, The Zingerman's Guide to Better Bacon, a 240-page examination of the history and deliciousness of salt-cured pork belly. Mr Weinzweig will continue the revelry by sharing insights from the book, including why bacon is "the olive oil of America."
$85 per person; Reservations Required. Call 404.355.0321

Books will be available for purchase at both events courtesy of A Cappella Books.