I occasionally volunteer (when I have time) at local elementary schools. Days of taste teaches children the difference between tastes and where their food come from. A very necessary thing in this world if you ask me. @pastrylush with the assistance on this on.
Cajun style boudin using pig head, shoulder, liver, and feet. Rice, spice and lamb casings.
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.
A little love from sip & savor magazine about our partnership with old line spirits
