Category Archives: charcuterie

running out of room…

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boudin blanc, ribeye & red stripe…

these treats come courtesy of megan’s grandfather, who recently gave us a smoker that was originally purchased in the early 1900′s on houston ave!  to say it’s nicely seasoned would be a true under-statement… i will always be a fan … Continue reading

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foie gras, coffee soil, lime & smoked creme fraiche

foie gras – cured & rolled “au torchon”

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this week’s focus…

  (MORSELS & TIDBITS) poached quail egg, brioche, piquillo pepper & almond tapenade…5 oyster canapé, cocktail sauce consommé, saltine puree & horseradish…5 leche de tigre “tiger milk” & ceviche potpourri…5 pacific (sea urchin) uni, creamy shellfish custard, thai flavors & … Continue reading

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chef wes morton

i had the opportunity to eat some of wes’s food last night and it was out of sight!  caviar is always a great way to begin your meal and he delivered.  some of the best “tete” (head cheese) ive had … Continue reading

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bring on the bacon…

  justin has been very busy messing around with his meat – worse part is the wait!!!  see yall in a few months…

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