Smoked leidy’s pork belly, soubise, smoked raisin, pickled beech mushrooms, brussel leaves
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This entry was posted on March 6, 2016 at 2:52 pm and is filed under bacon, braise, charcuterie, Chef, confit, farm, fruit, mushrooms, My Work, scallops, smoke, The Greatest Animal, vegetables, Wilbur Cox Jr. with tags Baltimore, chefs, chefs of wordpress, cooking, farm, gastronomy, Maryland, Mushroom, pickled beech mushrooms, Pork Belly, scallos, seafood, smoked, smoked raisin, surf and turf. You can follow any responses to this entry through the RSS 2.0 feed.
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