Contrary to popular belief, bacon is not the only pork product. There are chops, loins, pork belly, spare ribs, and even some more popular cuts. Also, there are the uncommonly used parts at restaurants and home like the crackling, cheeks, ears, feet, tail, and lardo. Oh lardo, how we love you.
Jacques Pépin, Bill Taibe, Pete Evans and Tim LaBant toast to a job well done
Connecticut is getting some local love and national attention with an upcoming episode ofMoveable Feast with Fine Cooking. This PBS show, hosted by Pete Evans, features chefs who are the best of the best. Pete Evans is not only one of Australia’s most popular chefs, he’s also a cookbook author, a host of many popular Australian shows, a surfer, a fisherman, and a successful restaurateur. Thefirst episodeof Moveable Feast (there will be 13 total) will be on 9/7 with Thomas Douglas and Thierry Rautureau,the secondwill air on 9/15 and features Jeffrey Saad and Cortney Burns, and the third episode will feature three chefs whom you just might know. Yeah, no big deal at all, really. Just the living legend Jacques Pépin, and local and much loved celebrity chefs Bill Taibe of LeFarm and The Whelk as well as Tim LaBant of The Schoolhouse at Cannondale.
Kristien and I were sitting by the fireplace of The Inn at Sweet Water Farms in the Berskshires last year, enjoying the warmth, sipping on some wine and spirits, and reading. We had picked The Inn at Sweet Water Farms because it was named a top bed & breakfast for foodies to stay. Why, you ask? Lynda Fisher (co-owner) cooks an amazing breakfast for you from local food…and even rabbit from her own farm if you’re daring. We sat there, soaking in the flames and came upon a magazine with Michel Nischan on the cover. Hey, that’s the chef from The Dressing Room (Naughty Angel=BEST DESSERT EVER) where we just ate last weekend! Well, turns out that Michel Nischan is so much more than a celebrated chef.
We discovered the amazing change that he and Wholesome Wave are bringing about in the world. Michel, CEO and Co-Founder, has made the mission of Wholesome Wave to provide easy and affordable access to healthy and locally grown produce in communities that need it the most. They realize that when communities begin to produce more of their own food, they will become more sustainable and the local economy will grow too. In addition, Wholesome Wave has recently made big changes happen at Whole Foods Market. As we reported to you, starting this past Earth Day, Whole Foods Market will only sell sustainable and environmentally friendly fish at their stores. That’s a whole lot of change that will help keep our environment safe, but will also keep our food fresh, clean, and healthy.
Here piggy piggy
Because Wholesome Wave is a nonprofit organization, they need funds to help make food available to communities and support small/mid-size farms. They have created a foodie/locavore/celebritychefophile’s heaven called The Whole Hog to bring in much needed funding. Four of the best chefs in Connecticut will literally be using all of a free-range pig in an oinky plethora of small dishes. These dishes will highlight cuts of the pig that you might not be used to. They will also be offering some special previews of their seasonal dishes. Ooooh! Wait, don’t worry, there will also be wine to wash it down. ;)
Have you ever attended a dinner like this with a whole-animal experience? Also, how do you “go local” in your lives? We’d love to hear your experiences and your thoughts.
Dan and Kristien Del Ferraro
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