FOOD

[Tronic]

More on that huge picture book.
http://www.nytimes.com/slideshow/2011/03/09/dining/20110309-MODERNIST.html

[Lox]

I have never eaten bear, but I totally would. Bear carnitas.

Make sure it is properly cooked so you don't get trichinellosis.

I'll make sure it is "bearly" cooked...

[evil temptress]

har har

[toivo]

seriously- the biologist knows- cook your bear well done.

bear fat is best in pastries. better than lard. old wartime bushman trick, when all the fat was going into bombs.

so many bear stories. shooting a bear in the back porch for eating a tuna sammich. naked axe throwing at bear coming out to check on deep fry. tracking wounded bear while father and son cry over the ethical dilemmas of the bombing of hiroshima and nagasaki, meanwhile serving back up with a sawed off shotgun. bears become much simpler, much less toothy and disconcerting, when made into pies.

[600#gorilla]

[slim]

Lunch

[pmahnn]

BGE meal?

[joy]

i don't think anything tastes as good as actual PORK carnitas.

i heart pigs.

indeed. I made a batch last week, saved the leftover juices from the low'nslow roast, and used it to make posole last night. so much pork fat, so little time.

[slim]

BGE meal?

Vendor.

Do you think I keep blue checkered wax paper and styrofoam cups sitting around the house?

[pmahnn]

Whoops. I was focused solely on that delicious pile of smoked meat.

[joy]

Whoops. I was focused solely on that delicious pile of smoked meat.

how surprising.

[pmahnn]

Going here on Saturday. Their food source disclosure is not something I've seen on a restaurant website before. Whole piggies ftw.

Dinner is served nightly from 5 p.m. We proudly use only whole animals for all of our pork, poultry, and game. All charcuterie, sausage, bacon, and ham made in house. Our fresh dairy is by Kilgus Farmstead and non-homogenized. All eggs are by New Century Farm from Schullsburg, WI (certified organic) and Moore Family Farm from Watseka, IL (beyond organic.)All preserves and pickles made in house. All pork, chicken, duck, and rabbit by Gunthorp Farm. Beef and lamb by Mint Creek Farm or Dietzler Farms. Field corn (hominy and cornmeal) by Three Sisters Garden in Kankakee, IL. True hominy grits and fine grist corn flour by Anson Mills in Columbia, SC (certified organic.) Carolina Gold Rice and rice flour by Carolina Plantation in Darlington, SC. Southern rice by Southern Brown Rice in Weiner, AR (certified organic.) Fruits and vegetables from more than two dozen local farms in season. Please ask us about individual products or farms, and ask other restaurants too.

[slim]

"Farm to table" is very popular in Atlanta. Many restaurants disclose sources in their menus...

[pmahnn]

Split Pea Soup, Trotter Rillette, Pea Shoot & Almond Salad - Garnished with cilantro, got in the way of my spoon, did not compliment the soup. But delicious everything else.


Awendaw Spoonbread, Tupelo Honey, Chile Flakes - Overpowering heat from the chili flakes. Overall, very tasty. Creamy, sweet. Hmmmmm.


Shrimp, Crawfish & Andouille File Gumbo, Pickled Okra, Buttered Popcorn Rice - Rich, dark. After having this, and talking with our waiter, it's clear the gumbo I've had previously was weak shit made with weak roux. The crawfish and andouille were great and the rice well paired.


Pecan Praline Pie, Vanilla Bean Ice Cream, Meyer Lemon Curd, Sage Foam - Everything on the plate was great. The sage foam was a new flavor/texture experience.

This was a prix fixe menu for Chicago Chef Week. Certainly worth going back to try some dishes from their main menu.

[slim]

Have you been to Trotters?

[pmahnn]

Nope. I haven't reached a point where spending $200 on my meal is ok. Excluding wine pairing.

[slim]

That WOULD be a little tough to swallow. (har har)

But I'd still do it.

How about Frontera or Topolobampo?

[Tronic]

[600#gorilla]

That WOULD be a little tough to swallow. (har har)

But I'd still do it.

How about Frontera or Topolobampo?

how bout David Burke's?

[ScreamingMedic]

Breakfast of champions