So the Mason-Dixon dinner was off the chain, as one might expect. Only missing ingredient were Big Green Eggs painted like Civil War ironclads. The menu is here. Sean Brock hit upon the space saving ingredient of bringing the harvest concentrated in the form of pork and moonshine. I will scan the final and slightly different menu and offer some more thoughts, but for now, I will concur with tablemate Jamie (Coppa) Bisonette's summation that ending a tasting menu with a 16oz pork ribeye is "mean." To elaborate, to wrap up an intense and prolonged serious and refined meal with a really really special piece of meat that just happens to be the size and shape of the 3/4" thick car license plate w/ ridiculous cracking is not so much slamming the mic on the ground at the end of the set, as it is slamming the mic through the ground, then going back through time to murder the father of the dude who invented the microphone. Here is a bad picture I took:
That PORK is calling my name!
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Posted by: Official NFL Jerseys | Friday, 15 July 2011 at 03:09 AM
I get what the chefs were trying to do. But, collard green marmalade? Really?
Posted by: foodsmith | Saturday, 16 July 2011 at 07:28 AM