As the cold air creeps through our bones, veal shanks and pork shoulders dance through our heads. There is something special about a family style course in a meal. It is more the perception and feeling of something prepared in a larger form which is then broken down and served for a group of people.
We are lucky enough to cook for specific groups and numbers of people and continue to evolve our own preparations and presentations. In a workshop on Saturday we refined and shared the process for a skirt steak roast crusted with bacon. The roast is cooked sous vide and then finished in a cast iron skillet to crisp the bacon and add some crusty bits to the exterior of the steak.
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