It was a flavor fest at Craigie on Main. We were thrilled to combine some of the ideas from Maximum Flavor with the pig-centric brain trust of Craigie on Main. The evening showcased the power of collaboration as we smashed together ideas, techniques, and ingredients.
The Menu
Hors d’oeuvre
– Bacon deviled eggs
– Tarte flambée, wild boar salami
– Cracklings with ham powder, clam dip
Sashimi of Line-Caught Fluke
– Green gazpacho, lardo, pistachio-buttermilk vinaigrette
Consommé of Pork and Matsutake Mushroom
– Squid, pork belly, charred apple
Slow-Cooked and Smoked Scottish Ocean Trout
– Sunflower seed risotto, crispy pig tail confit, black vinegar black pepper gastrique
Hulled Barley Carbonara
– Farm fresh egg, pumpkin, guanciale
Whole Wheat Lasagnette
– Pepperoni, forest mushrooms, aged provolone
Milk-Fed Baby Pig Porchetta
– BBQ potato gnocchi, mustard greens, pork jus
Bacon Wrapped Sturgeon à la Poêle
– Charred allium, boudin noir sauce
Fried Pig’s Ears
– House-made frozen yogurt, pear
Sticky Carrot and Coconut Pudding
– Bacon-tamarind chutney, sweet curry ice cream
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