We are going to use a lot of pork this week, trying to get ready for the new guys comming in next week. Pork belly and watermelon salad with goat cheese. Pork short ribs with a tamarind glaze, maybe with some nice orange confit. Head cheese terrine! I had wanted to do this orginally, but now have the staff and time. I have a pig's head comming in tomorrow and also 4 trotters. It'd be nice to offer a terrine "board" Only difference between us and everyone else doing this is ours are made in house and awesome. Potato chips with mustard powder. Welsh rarebit, and my croque madame. Finally with all the duck legs confit we have, chef is going to make sausage with them. Sounds great to me, as now they are going to family meal every day. We will see how everything turns out, we start fabrication tomorrow.
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