May 19 & 20
For the weekend… Louisiana style boudin, maple breakfast links, italian links, kefta with lamb and beef, and bratwurst. Ciccioli, pork sugo, corned beef hash, rack of lamb, lamb loin chops, pork loin roasts with esplette and herbs, bacon wrapped pork tenderloin with dijon and sage, the pork is from Riverdog Farm and the lamb from McCormack Ranch. Also more liverwurst, duck liver pate, smoked beef tongue and head cheese. Duck pate, pork pate, beef jerky, smoked ham hocks, and bacon. LArd and duck fat, poultry stock, pork stock, and Foie Gras Torchon for Kensington. See you this weekend.