Mushroom gel, Parmesan cream, house made prosciutto, candied pine nuts, chive & burgundy truffle.
Wednesday, March 13, 2013
Friday, January 18, 2013
Thursday, November 15, 2012
Monday, March 5, 2012
Sunday, February 12, 2012
hudson valley foie gras torchon
vanilla quince ◦ white grapes ◦ valrhona - hazelnut crumble ◦ focaccia
meyer lemon ◦ fennel ◦ venta del baron olive oil
rutabaga & apple soup
compressed apple ◦ pine nut crunch ◦ honey panna cotta ◦ sorrel
spiced rubbed elk loin
smoked potato puree ◦ acacia honey glazed turnips
brussel sprouts ◦ tellicherry peppercorn sauce
valhrona chocolate torte
rose cream gelato ◦ strawberry coulis ◦ whipped cream
Friday, January 20, 2012
First of all the photos can not describe the size of this pig...306 lbs total weight. Each half of the pig weighing 150 lbs. I love this process because not a single piece of the animal goes into the trash. We are making bacon, breakfast sausage, chops, tenderloin, prosciutto (takes 6 months...don't know if i can wait that long) and even head cheese (which is not cheese) pate made out of the meat from the head.
This was such a wonderful process. On a daily basis we save all the restaurant scraps in a separate bin and Sara from the farm comes to pick the food up every day to feed the pigs. It's a good feeling know that your feeding the animals and not wasting any food. We also went to see the pigs at the farm and they live a great life roaming around the pens.
We are very lucky at the lodge to be able to work with such great farmers in upstate NY.
Thank you Sara & Dan from Atlas Hoofed It Farm for your great care of the animals.