29 Wednesday Jun 2011
Posted in Bacon Tasting, Cured Meats, Pork, Smoked Meats, Tasting Charcuterie
With a suitcase full of cured meats and coffee, I am sure that we stuck out, if only slightly, from the SFO travelers who likely are carrying wine, but I would almost guarantee that our smuggler’s booty was of as high or higher quality than the wine being carried back. The final meat parcel was one that I was looking forward most particularly – it was bacon from the previously profiled Fatted Calf. Continue reading »
27 Monday Jun 2011
Posted in Cured Meats, Dried Meats, Lamb, Pork, Sausages, Tasting Charcuterie, Venison
After returning to San Francisco from Napa/Sonoma two weekends ago, we still had a few days left on vacation. Over the past few years, I have read extensively about Chris Cosentino‘s two ventures – his salumeria, Boccalone, and his restaurant, Incanto - and, on our last full day there, we were planning on visiting both. Continue reading »
24 Friday Jun 2011
Posted in Cured Meats, Fish, Making Charcuterie
On last week’s long flight West to San Francisco, I was reminded of our trip to Kauai from September 2008. It was less than a year before our first child was born and we were set to do some major relaxation. I am not the type to sit back and relax on vacation, but this trip set me straight.
While most of Kauai lacks the touristy feel of most of the other islands, the Northshore where we stayed is particularly tourist-free. We stayed in the lower level of a surf house steps from Hanalei Bay and basically spent our time the following way. Sleep in. Wake up and walk to the beach. Then drive to do an activity (snorkeling, hiking, beaching); first stopping at a fish house down the street for a bowl of poke. I mean, I had poke every day and on most days twice. Continue reading »
22 Wednesday Jun 2011
We just returned from a spectacular trip to San Francisco and Napa/Sonoma. On the second day, still recovering from a surprise French Laundry meal that ended just a few hours before, we headed from Sonoma to a winery North of Napa for our last tasting before heading back to San Francisco. As a planner, some would call a schemer, I had planned a stop for “coffee” at the Oxbow Public Market in Downtown Napa with the ulitmate goal being a stop at the Fatted Calf, a butcher shop that I read about in Primal Cuts. Continue reading »
13 Monday Jun 2011
Posted in Cured Meats, Dried Meats, Pork, Sausages, Tasting Charcuterie
Sometimes it hard to see progress of the world of slow food and small producers without looking closely. This past Saturday, my older daughter and I were enjoying our early Saturday morning ritual of Green City Market followed by grocery shopping. While letting her pick out her sliced turkey of choice, I spotted something new at the Kingsbury Whole Foods – a rack of Olli Salumeria salumi. Not just one variation either, as there were close to six different types. Continue reading »
10 Friday Jun 2011
Posted in Bacon Tasting, Cured Meats, Pork, Smoked Meats, Tasting Charcuterie
While stopping at Miesfield’s for their “Grand Champion” bratwurst. which were excellent, I was chatting up one of the butchers behind the counter. I asked them if they cured and smoked their own bacon in house. He affirmed that they did, so naturally, I picked up a few rashers to give a test spin. Continue reading »
08 Wednesday Jun 2011
Posted in Beef, Pork, Sausages, Tasting Charcuterie
After a brief rest from posting, we are back in business. It was an extremely busy month filled with traveling and the next month will likely be similar, but on our most recent trip to Door County in Wisconsin, we stopped in Sheboygan, the home of the bratwurst, at the top brat maker, Miesfield’s. Continue reading »
