Once again, we were lucky enough to be invited to Porkapalooza IV at Sacman's house, for a celebration of all things pork featuring many Tails & Trotters cuts. And once again, what an amazing culinary feat he pulled off. Angelhair + Mr. AH joined us along with another couple. Super fun night with lots of wine, cocktails, great food and friends. Pics of each of the 10 courses plus descriptions are below.
chicharonnes oido: puffed pig ears, smoked paprika, Kraft orange death powder
ginger-teriyako T&T back ribs, Bethany's chives
Willapa bay oysters with gruyere, bacon, kroloff kimchi, gf breadcrumbs
Angelhair's strawberry-rhubarb margarita. I could've drank these all night long!
Hamdade:T&T smoked ham, caviar, créme fraîche, sunchokes, glazed kumquats, radish.
Think Brandade only with ham!
Pork Belly: crispy pork belly, NW Elixers Hott #3 (smoke), brined cabbage, celery seed.
This pic doesn't do it justice. Both the pork belly & cabbage were divine.
Turkey: sweet briar farms maple bacon, nocino, turkey egg.
I've never eaten turkey eggs before, they're really good!
Pic of the cracked turkey eggs, in case like me, you had no idea what they looked like!
Asian Pears: T&T guanciale, Hood River Asian pears, celery sorbet.
He warmed the guanciale slightly and made this bright sorbet out of celery, of all things. Ridiculous, as in SO good.
Pig Cheek: nero d' avola-braised T&T pork cheeks, Jacob's Creamery butter, raisins, Olympic Provisions bacon bits, lentils.
You can't see it in the pic, but there's an agrodolce thing going on here with the raisins against the wine and braised meat. Outstanding.
Oil-poached tuna: "rascal" Oregon albacore tuna, sea beans, gin-pickled T&T back bacon, Sicilian olive oil, nettle soup.
I'm hoping Sacman chimes in to tell the story of this tuna. I think it's Mrs. Sacman's previous boss who caught & canned the tuna.
Washington elk ramen: wild elk from Washington state, pea shoot, ginger, pork broth, quail egg, corn noodles. Wow. Very herbaceous, really great.
The big chops: T&T pork chops, Burmese caramel sauce, and absolutely no vegetables.
Cheeses & Treats: many cheeses from Caloak dairy goats, and some GF treats from Petunia's and New Cascadia.
Sacman's stepmother & father run a hobby farm. These cheeses are one of the products. I'm not sure many people wake up one morning and say, "I think I'll make some goat cheese," and get these results. This was unreal. And sadly no, they will never be for sale. They got the goats to make milk to feed to their yet-to-be-acquired pigs. Pork raised on goats milk. Umm, yes please!
Angelhair's Manhattans with Amarena cherries.
Plating prep area:
And for a recap:
Porkapalooza I http://portlandfood....kapalooza-2010/
Porkapalooza II http://portlandfood....ii-the-revenge/
Porkapalooza III http://portlandfood....rn-of-the-pork/
As I said in the Porkapalooza III post, if you ever get an email saying, "Hey, wanna come to Porkapalooza?!?" The correct answer is "YES!"