{ tenacity } supper club & the pig w/ chef justin basye

wednesday october 8, 2008

location – given upon confirmed reservation only

“the pig” with guest chef justin bayse –

{ jb’s salumi } traditional garnish

{ tete de cochon } pickled vegetables & sauce gribiche

{ snake river farms roasted pork belly } warm escabeche, white anchovy & octopus mi cuit

{ gulf prawn cuit au roti } fricassee of burgundy snails, braised pork knuckle & carolina gold

{ warm terrine of berkshire pig } royal blenheim apricots, cippolini & natural jus

{ porchetta of suckling pig } fig mostarda, roasted trumpet royale mushroom & all spice reduction

{ rogue creamery smoked blue } szechuan pepper tuille, shaved hazelnuts & sour cherry jam

{ olive oil sponge } guajillo honey, peach & noble px vinegar


About greensandbeans

this blog focuses on the trials & tribulations of the culinary evolution and explorations in the kitchen. it is also an open forum to discuss food ideas, techniques & most of all to expose the "happenings" and discoveries that are occurring in our very own backyard. "feedin my dreams by eatin greens & beans"... cheers, randy rucker
This entry was posted in chefs & restaurants, menus, tenacity. Bookmark the permalink.

One Response to { tenacity } supper club & the pig w/ chef justin basye

  1. eatLOCALorDIE says:

    sorry dude sign me up for two spots on this one instead

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