It was a flavor fest at Craigie on Main. We were thrilled to combine some of the ideas from Maximum Flavor with the pigcentric brain trust of Craigie on Main. The evening showcased the power of collaboration as we smashed together ideas, techniques and ingredients.
The Menu
Hors d' oeuvre
bacon deviled eggs
tarte flambee, wild boar salami
cracklings with ham powder, clam dip
Sashimi of Line-Caught Fluke
green gazpacho, lardo, pistachio-buttermilk vinaigrette
Consomme of Pork and Matsutake Mushroom
squid, pork belly, charred apple
Slow-Cooked and Smoked Scottish Ocean Trout
sunflower seed risotto, crispy pig tail confit, black vinegar black pepper gastrique
Hulled Barley Carbonara
farm fresh egg, pumpkin, guanciale
Whole Wheat Lasagnette
pepperoni, forest mushrooms, aged provolone
Milk-Fed Baby Pig Porchetta
BBQ potato gnocchi, mustard greens, pork jus
Bacon Wrapped Strurgeon a la Poele
charrd allium, boudin noir sauce
Fried Pig's Ears
house-made frozen yogurt, pear
Sticky Carrot and Coconut Pudding
bacon-tamarind chutney, sweet curry ice cream
Years Past
