I'm sending in an application to compete in an American Culinary Federation sanctioned culinary competition in Central Florida taking place in September. The main ingredient needs to be a whole muscle of pork, so this is what I came up with.
A Celebration of the Noble Swine
Crispy Pork Belly topped with Fines Herbes Salad
Offal Frito Misto
Sautéed Parisian Gnocchi
With Burgundy Braised Pig’s Cheeks
Patty Pan Squash, Heirloom Tomatoes, and Taggiasca Olives
Hoping the new Asian Market has some pig parts to use, making this tonight for dinner.
Friday, July 31, 2009
Competition in Central Florida
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