Charlotte’s Web 2: Wilbur’s Demise

So, I have enlisted the help of my trusty (heh) boyfriend “Dr. Awesome” to help me out with the post.  I have to give a shout out to our friends Jill and Donna for having the foresight to write down all the deliciousness that was to be had.

There were a lot more photos that were taken, but these were the best out of the bunch.

June 6:  The day of feasting.  Ten of us made our way over to Resto in Gramercy/Flat Iron for their large format feast.  Resto provides different options to choose from such as goat, fish, lamb and pig (you can also special request certain things).  Dr. Awesome called a week and a half in advance and had to guarantee at least 8 people for the Berkshire pig (we ended up having 10).

We started off with an amuse-bouche which consisted of seared loin with pea puree:

Our first course came out quickly after.

This was chorizo, blood sausage with toast and white sausage with orange and coriander (ingredients that are used to brew Belgian beer).  Dr. Awesome describes this course as “awesome” and “a plate of awesome”.  I had never had blood sausage before and honestly, it made me want to start eating blood sausage all the time.  It had notes of cinnamon and was rich and very spreadable, which was different from other blood sausage I’ve seen. Along with our trio, we were served a crispy pork leg.

Needless to say, we almost ate the bone. What isn’t pictured (my bad, I forgot to take a photo.  It was hard to concentrate with all this porky goodness!) is a salad that was also served with a guanciale dressing (unsmoked Italian bacon prepared with pig’s jowl or cheeks).

Then the main event:

This was just one of the two huge plates.  It consisted of the crispy pork head, ribs confited in (omg) duck FAT!, and offal and spring onion stuffed pork loin with broccoli and mushrooms underneath it all.  As the chef was telling us everything on the plate, we all, pretty audibly, showed our appreciation while hearing about how the ribs were made. Our friend Jason proposed to him. Duck fat can do no wrong.

This was the second main plate.  The only difference is the pork leg. It was glazed in root beer and Sriracha.

In honor of this amazing beast that gave his/her life away for our culinary enjoyment, we decided on a name: Wilbur (please correct me if I’m wrong!).

This is Dr. Awesome’s favorite ending to Charlotte’s Web.  A very rated R delicious ending.  He also thanked him for his ear and jowl, which we all partook in enjoying.

Like all things, this dinner, unfortunately, had to end.  The dessert was nothing spectacular: A Belgian waffle for each with a side of chocolate syrup and whipped cream. In all honesty, the Waffles and Dinges truck version was 10x better.

With bellies full and our wallets 5lbs. thinner:

we ended our epic pig journey.  The night was young and we all made our way to the Bowery Ballroom to see Jay Farrar and Richard Buckner.  Both of whom put on an amazing show.

There are a couple of more photos of Pig Feast 2010 up on my Flickr page.  Don’t be shy. Go and check out some of the damage we caused on Wilbur.

I have to mention that the chef came out a couple of times to explain what everything was.  Unfortunately, I didn’t catch his name, but he was very attentive and we all gave him a round of applause after we were finished.

In some sprout news, the pole beans are now creeping up around our trellis!  I can’t believe how fast they’re growing!  The cucumbers and summer squash are getting there. Photos of those will be coming soon.

This weekend, we’re off to Fire Island.  Dr. Awesome’s mom is an amazing cook and I will definitely have a post about the yummy food we will be having out there.

Hope everyone has a happy father’s day!

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~ by Rori on June 18, 2010.

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