Archive for meat

Elysian Fields Lamb Saddle

Posted in bacon, charcuterie, Chef, confit, jams and jellies, Lamb, My Work, vegetables, Wilbur Cox Jr. with tags , , , , , , , , , , , on March 6, 2016 by wilburcoxjr

Smoked eggplant puree, crispy lamb bacon, pear-rosemary jam, confit artichoke, lamb jus

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Veal “meatloaf”

Posted in beef, charcuterie, Chef, farm, Herbs, My Work, Pastry, The Greatest Animal, Wilbur Cox Jr. with tags , , , , , , , , , , , , , on March 6, 2016 by wilburcoxjr

Iowa prosciutto wrapped veal meatloaf, pomme dauphine, romanesco, sauce perigord, Sorrell

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Ribeye Deckle “Cap”

Posted in Avant Garde, beef, Chef, eggs, farm, garnish, My Work, Wilbur Cox Jr. with tags , , , , , , , , , on March 6, 2016 by wilburcoxjr

Robuchon potato, crispy shallots, wd50 egg yolks, house made worcestershire

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28 Day in house Dry Aged Lamb Saddle

Posted in Chef, Lamb, My Work, Wilbur Cox Jr. with tags , , , , , , , on February 6, 2016 by wilburcoxjr

Dry aged in house in our dry aging room

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House Cured and Smoked Pastrami

Posted in beef, Chef, Equipment, My Work, smoke, Tools, Wilbur Cox Jr. with tags , , , , , , , , , , on February 6, 2016 by wilburcoxjr

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The Dry Aging Room

Posted in a chefs kitchen, beef, charcuterie, Chef, Equipment, farm, Fermented, Lamb, My Work, Wilbur Cox Jr. with tags , , , , on January 6, 2016 by wilburcoxjr

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Awesome

Posted in BBQ with tags , , , on May 17, 2014 by wilburcoxjr

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