Posted by: Jacques | March 19, 2009

Heritage Foods Menu

Heritage Foods U.S.A. Dinner

@PALO SANTO

Thursday March 19th 2009

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Tacos Surtidos

local beef offal / handmade tortillas / guacamole

-Brooklyn Wiesse

Slow Roasted Pork

potato salad / lemon / thyme / aioli

-Brooklyn Local 1

Grilled Pork Loin

green beans / olives / pecans / mint

-Dogfish Head Raison D’Etre

Braised Beef Ribs

arroz con tuetano / rajas / tangerine

-Brooklyn Local 2

Cornbread Pudding

pork fat / rosemary ice cream / blood orange

-Dogfish Head Palo Santo Marron

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Responses

  1. Hello Chef!
    I’m a huge heritage pork fan – well I’m not that big – but a fan of great enthusiasm. I’ll be attending the Boston Heritage Pork and Beans event here and am involved with the Cochon555 event as a judge.

    I’m curious what pork you’ll be using? Do you know which breeds yet? I’m going to share the news of your dinner with my NYC area friends and encourage them to contact you directly for info and tickets.

    Please feel free to stop by my site to read about our pig events here. Looking forward to hearing more about your dinner!

    Cheers,
    Jacqueline

    • I made 2 different terrines, one from a Red Wattle pig and the other from Berkshire. The roasted pork loin came from a Tamworth. The “terrine” is going to be served in a very rustic fashion, more like a room temp slice of slow roasted pork from each breed, that way the dinners will be able to distinguish the subtle differences between the two breeds.

      Good luck with the Judging!

  2. First time at Palo Santo dinner this past Saturday night. The pumpkin soup and coffee creme brulee are still being talked about. It was a pleasant, pleasurable experience and i plan to go back for more.


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