Boudin

Posted in Chef on September 11, 2018 by wilburcoxjr

Cajun style boudin using pig head, shoulder, liver, and feet. Rice, spice and lamb casings.

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Uni 3 ways

Posted in Chef on September 11, 2018 by wilburcoxjr

Uni that is cured for bottarga finishes our striped bass collar rice dish. We mount it with uni butter at the end and fresh uni as well. We roast the collars and pick the meat from local striped bass. Most people don’t use this part of the fish, but I personally think it’s the best cut on the animal.

Sip & savor magazine

Posted in Chef on September 11, 2018 by wilburcoxjr

A little love from sip & savor magazine about our partnership with old line spirits

How to clean an octopus leg

Posted in Chef on September 11, 2018 by wilburcoxjr

Whistle pig hallow

Posted in Chef on August 27, 2018 by wilburcoxjr

Guinness in Baltimore

Posted in Chef on August 27, 2018 by wilburcoxjr

New York

Posted in Chef on August 27, 2018 by wilburcoxjr