Please join us for another amazing event at Bloodhound on Tuesday, July 28th. We will be HANGING a 175lb, 100% grass fed steer from Magruder Ranch from the rafters. As the slab hangs Taylor Boetticher of Fatted Calf and I will butcher the whole forequarter, grinding fresh burgers and grilling up all the rest, Mmmmmm!
Shimaaji is one of my all time favorite Japanese fish, very smooth in flavor and is best eaten raw. If you must cook, do so on a coal hibachi or grill, dust with a little chili powder and salt. Striped Horsemackerel and Striped Jack is part of the Aji/Horsemackerel-Saurel family. Even though it is in the mackerel family the flavor is more delicate then the majority of its brothers and sisters. There is a good amount of fat and is best eaten in the winter but is still a excellent fish in the summer.
Even though Pauly Shore should have won a Oscar for his role in the classic flick Bio Dome, you can’t “wheez the ju-uice” with this method. However, you can create very flavorful stocks and gastriques very easily.
This particular application is unique because, once the proteins cook, the broth clarifies. Stone fruits are also great; add a little sugar, vinegar, water and some of the crushed pit, then cook, strain and reduced to desired thickness. You can also make a real tasty smoked corn stock using a little bit of fresh corn kernels and cobs that have been smoked in advance.
Taking care of your tools and equipment is one of the most important keys to success and is a reflection of the skills of the cook or chef. Below is a brief how to sharpen and polish your knives, which should be done everyday before or after you use your knives. Once you are done sharpening your knives rub a little bit of mineral or olive oil on the steal before storing. Using waterstones is very rewarding and takes time… Practice and patience is key to maintaining a sharp edge.
Taste Network’s ten-city U.S. Tour is coming to a close. Over the last nine months, Cochon 555 has paired 50 chefs with 50 heritage pigs in a friendly competition across the nation. These chefs have answered the bat-pig signal and brought widespread attention to heritage pigs nationwide. We are humbled by the positive response when Googling ”cochon 555″. The new tour kicks off in Atlanta later this year!
Our finale will celebrate the magical animal with an amazing lineup of chefs, swine and wine.
This culinary showdown will happen at The Fairmont, San Francisco on June 14th at 5pm. The price is $125 when you pre-purchase your tickets online — RSVP here — Type BACON BITS for a special industry price.
If you love pig, please take a moment to send this invite to your friends in the city.
- Ryan Farr, 4505 Meats
- Nate Appleman, A16/ SPQR
- Staffan Terje, Perbacco
- Ravi Kapur, Boulevard
- Peter McNee, Poggio Trattoria
- Krupp Brothers
- Hirsch Vineyards
- Elk Cove Winery
- Arcadian Winery
- K Vintners/ Charles Smith’s Wines
Ghost Horse World, Chase Cellars, Patz & Hall, Domaine de Canton, Artisan Wine and Cheese pairings, Magnolia Brewing, passed hors d’oeuvres, and more to be announced.
- Whole-pig breakdown demonstration by <em>The Butcher, </em>Taylor Boetticher, Fatted Calf Charcuterie
- Swine n’Sweets by Magnolia & Taza Chocolates
- Official snack of 555 — Chicharrones, from 4505 Meats
- Vote for the winner — One chef crowned “Prince of Porc”
- After party reception
- Stay on with the Fairmont’s special room rate
WHEN: Sunday, June 14th, 5:00 P.M.
General Admission: $125
Industry Price: $95 with BACON BITS promo code
WHERE: The Fairmont, San Francisco
950 Mason Street
ATTIRE: Casual (best pig t-shirt wins prize)
WHY: Raising awareness for heritage pigs nationwide.