Italy

 Honored to recive the "Relais & Chateaux 2012 Rising Chef Trophey"

 Florence on the river

 Florence

Wine celar at the Michelin 3 star Relais & Chateaux Enoteca Pinchiorri

House Made Prosciutto

Pack in salt and cured for 40 days then smoked in our smoker by the lake for 4 hours.

After the smoker.

Wrapped in cheese cloth and will go into the wine cellar for 12 months.

Images from service 2/11/12

hudson valley foie gras torchon

vanilla quince ◦ white grapes ◦ valrhona - hazelnut crumble ◦ focaccia

marinated hamachi

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

Atlas Hoofed It Farm - Lake Placid Lodges Pig

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.