It took about two hours to dismantle the pig; it’s awkward hulk covered three cutting boards, the whole back prep table.  Chef broke it down into it’s useful bits, happily smiling and dreaming up dishes.  A porcine arrival at ten- 01 is always a joyous occasion, and the weeks that follow simply explode with pork.  Our pigs come from Sweet Briar Farms in Eugene, free of hormones, antibiotics, and full of farm-fresh flavor.  Pulled pork, terrines, hams, double cut chops, loins and fatback.  So many possibilities from one noble animal.  The entire staff; front and back of the house were lingering and watching as the pig changed form, a headless piggy prone reduced to mounds of meat and bones.  Piles of potential delicious causing the mind to race and the mouth to moisten, marbled fat speaks volumes.

This entry was posted on Saturday, April 18th, 2009 at 11:47 am and is filed under Chef Benjamin Parks, by Jeff McCarthy. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.