Eh brah: I get that you hunt feral pigs. But in the suburbs? At 3am? I know this because your pickup, which was full of weapons, pulled in next to my house. Then a pig started screaming for 30 minutes. No one could sleep through that. Do you trap them before you shoot them after you’ve had a leisurely smoke? Or do you butcher them alive for fun? A gunshot finally stopped the … [Read more...] about Eh Pig Hunter!
something that really hit home was the story Ed Kenney told about how pork belly is super popular, all fine dining restaurants are serving it right now. So when a chef asks a local farmer how much for a belly that doesn't work, what does the farmer do with the rest of the meats? I never considered that. Chefs like Ed and Dave use every bit of this pig that they get from the … [Read more...] about Nose to Tail: Breaking down a pig with Ed Kenney @edstown and Dave Caldiera @dcal29 – learning philosophy of buy and create local is priceless and tastes great too
Dave is deboning a local pork head right now and Ed is demo'ing how to cut the pork sholders off. Getting tips on pickling feet and ears. how to make delicious head: brine for a day then cook. this workshop at Maui Culinary Academy is off the hook. Thanks to Hawaii Culinary Foundation … [Read more...] about grinding a beautiful slice of pork head Ed Kenney @edstown and Dave Caldiero @dcal29