All Pork, All the Time
Indiana Taste of Elegance 2008: It's that time of year again, time for some of our top chefs to compete for the annual Taste of Elegance, January 29 at the Indiana Roof Ballroom, where knowing how to handle your tenderloin will get you to the national competition. In past years, Indiana winners have included Steve Oakley and members of his team, Dan Dunville and many others. Several of our Indiana chefs have gone on to do quite well at the national competition in May. All brought to you by the folks at Indiana Pork.
Participating chefs include:
Chef Chip Huckaby, Barto's Banquets and Catering
Chef Joshua Horrigan, Macaboos Steakhouse
Chef JJ Boston, Grillmaster's Garden
Chef Glenn Brown, The Country Club of Indianapolis
Chef Brandon Hamilton, Indianapolis Dine Magazine
Chef Jeff Bane, The Chef's Academy
Chef Steven Masch, Mudsock's Grill
Chef Jason Anderson, Sportsman Inn
Chef TaShonna Mays, Indiana Downs
Salty Sexy Pig Parts: From Christopher at The Goose: "Speaking of salted pig parts, I will have Pata Negra (Iberico Jamon) available in the shop starting Tuesday. The USDA just started to allow it to be imported again in December. It has fed on strictly acorns and natural plants from the Dehesas. Aged min 22 months." I really can't add anything to that. Other than "Get in line behind me!" That Christopher is a bad, bad man.
Reading About Pork: (Which is probably better than dreaming about pork.) Vanessa at What Geeks Eat offers a listing of some books on pork, in case, you know, reading about pigs and meat is your sort of thing.
4 comments:
Hmm, it seems like my post on the cupcake thread is not showing up...is there a limit of comments on a thread?
Having spent lots of time in Seville with very close local friends, I can safely tell you that you have never had jamon until you have the real deal. Belota pata negra is one of the world's true food treasures. Chris, save me a quarter pound we'll be back next week.
Keith
Anon, as long as you're posting anonymously, I have no way of answering your question.
Yeah, pricing for the Pata Negra runs at $82 per lb, and $5 for a few shavings.
If I had only $100 to my name, I would still get a pound of this stuff and spend the other $18 on wine.
My cut of Pata Negra
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