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Cooks Confab - Pig (SD)

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Cooks Confab - Pig (SD)

honkman | Oct 8, 2009 11:16 AM

I haven't seen anything about the recent Cooks Confab last Sunday. So here is a very brief summary.

It was a great night with a perfect topic - PIG.
First 90 minutes on the upper patio of L'Auberge with different stations:

Eden Farms’ Carnitas, Crows Pass Valencia Orange Chili Mojo,
White Corn Sope
Antonio Friscia – Stingaree

Shelling Beans with House Cured Chorizo, Lardo Crostini with Acapella, Chestnut Honey, Espelette Radish Salad
Andrew Spurgin & Donald Coffman – Waters Fine Catering

Smoked Fennel Crusted 51/50 Eden Farms’ Cured Pork Loin with Persimmon Carpaccio,Fig Salad with Aged Fig Vinegar
Christian Graves – Jsix

Pork Empanada with Red Mole
Nopales, Radish and Avocado Salad
Jason Knibb – NINE-TEN

Confit of Pork Rind, Preserved Lemon, Chiles, Farmers’ Market Lettuces
Katie Grebow – Café Chloe

Local Whole Roasted "Michael Jackson" Duroc Pig, Braised Napa Cabbage, Banyuls and Soffritto
Paul McCabe – KITCHEN 1540

Very creavtive good food (and drinks) at every station but the whole roasted Duroc Pig was outstanding. But it was hard not to eat too much already from all the stations and having no room for the second (food) part of the night.

http://twitpic.com/kaaf2

Afterwards seated five course dinner at Kitchen 1540 with very nice wine pairing (and very generous pours/refills)

Lardon au Frisée, House-Cured Pancetta, Brioche, Sabayon
Katie Grebow – Café Chloe

“Head, Hip and Hoof”—Jellied Head Cheese, Violet Mustard, Deviled Ham Egg
Crispy Fried Hoof Scrapple, Roasted Grapes
Jeff Jackson & TK Kolanko – A. R. Valentien

Prosciutto Wrapped Pork Tenderloin Salad, Red Cabbage Confit, Pickled Pears, Bacon Vinaigrette
Olivier Bioteau – Farm House Café

Coriander/Apple Cider Glazed Eden Farms’ Pork Cheek, Crème Fraîche, Creamed Brussels Sprouts Smoked Apple Walnut Purée
Amy DiBiase – Roseville

“Pork and Beans”
Jack Fisher – Jack Fisher Confections

It was interesting/disappointing to see that already some of these dishes were too unusual for some geuests e.g. head cheese, hoof, "pork and beans". I was hoping for more offal etc.

Overall a outstanding night and cheap with $90 (which includes all drinks, gratitude and tax) for the quality (and quantity) of the food. I highly encourage everybody to go to one of the next cooks confabs. The next one is at the Little Italy Mercado, 12/5, 9am-1pm, $15 with street food as the topic.

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