Lazy S Farms’ Beefy, Buttery Red Wattle Pork

 

Whole Hog Dinners, March 14-17, 2017
Reserve online or call 510.547.5356

Lazy S. Farms is a 200-acre spread in Cloud County, Kansas owned by Larry and Madonna Sorell. Since the 1970s, they’ve been farming and raising several heritage breeds, including Red Wattle Hog, a species that is now part of the Slow Food Ark of Taste.

Because of their docile tempers, Red Wattle Hogs were once popular amongst small, independent farmers, but they fell out of favor as farmers sought pigs with a high enough fat content to provide soap and lard. They roamed the hills of Eastern Texas and were hunted to near extinction, when H.C. Wenger found a herd foraging wild in a Texas forest. Robert Prentice found a similar herd five years later. By 1999, there were still only 42 registered Red Wattles in the country. When Larry decided to come out of retirement to raise these hardy pigs for Heritage USA, he drove 18,000 miles over 3 to 4 months in search of pure stock to start his herd. It is in major part due to Larry and Madonna’s work that the breed is no longer considered endangered, and is listed as threatened by the Livestock Conservancy.

Red Wattle Hogs are named such because of two small wattles at either side of the ruddy pig’s neck. Its meat is juicy and tender, and is sometimes described as sweet and buttery. Others have called it beefy.

We’re looking forward to honoring this breed as part of our Whole Hog Dinners. We hope to see you then!

Our Whole Hog Line-up:

A whole pig will be roasted each night. We’ll be sharing the full menu later this week!

March 14 (Tuesday) – Cinta-Berkshire from Front Porch Farm
March 15 (Wednesday) Red Wattle from Lazy S Farm
March 16 (Thursday) – pure Berkshire from Morgan Farm
Friday 17 (Friday) – Berkshire cross from Devil’s Gulch

Reserve online or call 510.547.5356

2017-09-12T15:46:30-07:00March 8th, 2017|2015, Coming up..., Events|0 Comments
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Truffles for Home

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We’re passing along the surplus of white truffles from our amazing truffle dinners to you! We’re selling our truffles at an agreeable price of $220/ounce. They would make for a swoon-worthy Thanksgiving table and do wonders for mashed potatoes and stuffing.

 

Please call us to place an order!
2017-09-12T15:46:46-07:00November 24th, 2015|2015, Coming up..., Kitchen Notes|0 Comments
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Sunday Impromptu Concert

Tessa-and-jiyeon

 

Jiyoen Kim and Tessa Seymour
Sunday, November 22, 2015

This Sunday, we’ll be interrupting our regularly scheduled program for an impromptu performance by cellist Tessa Seymour and guitarist Jiyeon Kim, two prodigiously talented artists from the Curtis Institute of Music with exceptionally bright futures before them.

Seymour and Kim will be performing in the later half of Sunday evening, dining with us and playing as the mood strikes. Friends as well as colleagues, they are mesmerizing to watch as they perform both classical repertoire and contemporary work . As always we’ll be enhancing their musical interludes with our Magic Room’s marvelous Meyer Sound system .

The performance is free. Please come, book a table during the later half of Sunday evening, and enjoy some compelling music.

Jiyeon Kim is a multifaceted instrumentalist, playing a wide range of music from free improvisation to contemporary classical music on both classical and electric guitar. Hailing from Seoul, South Korea, Kim entered the Curtis Institute of Music in 2011 and studied with renowned guitarists David Starobin and Jason Vieaux. Ms. Kim has appeared on NPR’s From the Top, and has performed at the Metropolitan Museum of Art, the Great Mountains International Music Festival, and the Bang on a Can Music Festival.

Tessa Seymour recently graduated from Curtis Institute of Music, where she studied with Carter Brey, principal cello of the New York Philharmonic, and Peter Wiley of the Guarneri Quartet. Ms. Seymour held the Jack Kent Cooke Fellowship at Curtis. Ms. Seymour made her televised Carnegie Hall debut in 2007 and has performed as concerto soloist with numerous orchestras. Her debut solo album is set to be released this year. Ms. Seymour’s cello is the 1720 Carlo Giuseppe Testore “Camilla” of Milan.

Kim and Seymour will also be performing at the Center for New Music on November 25th: Five Faces of Modernity, with works by Falla, Reich, Vasks, and Gardiner.

2017-09-12T15:46:47-07:00November 18th, 2015|2015, Commons Past Events, Happened already..., Kitchen Notes, Meyer Sound|0 Comments
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The Menu For Our Truffle Dinners

We think the seductive scent of truffles will send you nearer to heaven if you’re not weighted down by cost. We’re trying to price our white truffles reasonably, at around $9/gram.

 

On the menu, we’ll have black Burgundians and wild mushrooms, and, most importantly, an abundance of pale beauties from northern Italy.

 

Annual Truffle Dinners
November 17-21, 2015

 

MENU

Antipasti and salads

COLD
Crudo of Magruder beef with Chalk Hill olio nuovo, Lobster mushroom, white truffle aïoli, and Parmesan cheese
Roast autumn vegetables with bagna cauda classica and Pecorino Fiore Sardo cheese
Terrina of pigeon with grilled crostino and pickled onions
Salad of salt-roasted beets, truffled yogurt, hazelnuts, and Treviso radicchio
Cured duck liver with vanilla-poached quince and house-made brioche
Crudo of fluke with Castelvetrano olive, lemon, and Sicilian pine nut salsa
Garden lettuces vinaigrette

WARM
Farm egg “toad in the hole” with frisée and house-smoked bacon
Sformatino of Parmesan cheese with black truffle Spumante
Grilled octopus with pickled root vegetables and black truffle
Charcoal-grilled crostino of fonduta Val d’Aosta
Panzanella of wilted chicories with roast bone marrow and balsamic vinaigrette
Vellutata of celeriac with Ft. Bragg sea urchin

Primi
Tajarin al burro
Raviolo of house-made ricotta and farm egg yolk with brown butter and Parmesan cheese
Tule Farms Patwin wheat gnochetti with anchovy crema, garlic, and black truffle
Cavatelli with bay scallops, haricots verts, Black Trumpet mushrooms, and breadcrumbs
Lambrusco risotto with roast Tropea onions, Maitake mushrooms, and rosemary
Agnolotti dal plin with Gorgonzola Piccante fonduta and sage
Whole grain conchiglie with Madeira-duck liver crema, Delicata squash, and pistachios

Secondi
Beef tenderloin à la Rossini with duck liver, Yukon Gold potato, and truffle sugo
Truffle-studded chicken rolata with onion crema, wild mushroom duxelles, and saba
Pancetta-wrapped rabbit with roast chestnuts, Chanterelle mushrooms, and old aceto balsamico
Pan-roasted Alaskan halibut with celeriac two ways, Cipolline onions agrodolce, and Marcona almonds
Potato-wrapped Paine Farm pigeon with roast apple, malted wheat berries, and truffle condiment
Budino of roast cauliflower with Pecorino cheese, elephant garlic, and Maitake mushroom
Charcoal-grilled, dry-aged, Magruder bone-in ribeye with creamed nettles, roast potatoes, and sugo (for two)

2017-09-12T15:46:47-07:00November 12th, 2015|Events, Happened already..., Kitchen Notes|0 Comments
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Truffles Afoot

These truffled times are going our way.

Circumstances kept us from our annual visit to northern Italy with its truffle hunts and festivals, which has made it unusually challenging to procure a cache for our annual Truffle Dinners. Our northern Italian friends gave early word that that the 2015 harvest was looking bleak, but we’re now in the midst of a turnaround.

High-quality truffles have been procured. They are pricier than last year’s, but not excessively so, and we’re looking forward with unbridled delight to some of our most gorgeous special dinners.

High-quality truffles have been procured. They are pricier than last year’s, but not excessively so, and we’re looking forward with unbridled delight to some of our most gorgeous special dinners.

  • Crudo of Magruder beef with Chalk Hill olio nuovo, lobster mushroom, white truffle aïoli, and Parmesan cheese
  • Sformatino of Parmesan cheese with black truffle spumante sauce

Annual Truffle Dinners
November 17-21, 2015

2017-09-12T15:46:48-07:00November 10th, 2015|2015, Coming up..., This Just In|0 Comments
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New Oil and Fall Delights

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 It’s Fall (Finally)

Mild it may be, but it is indeed fall. The afternoon light is as rich as egg yolk, the clocks have shifted, and our menu has shifted too.

Nocellara olio nuovo has just arrived from Sicily. It’s an intensely green oil made from nocellara del Belice olives (the same ones which, when cured correctly, become extra-mild Castelvetrano olives for the table). At the moment, we’re drizzling it on our ribollita, an autumn vegetable soup with smoked tomato, Tuscan kale, and poached egg.

Other things to look forward to:

  • locally produced new oils (we’re currently scouting these out)
  • our annual Truffle Dinners, set for November 17th through the 21st
2017-09-12T15:46:48-07:00November 5th, 2015|2015, Fall, Happened already..., Market Reports, This Just In|0 Comments
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Sunday Farmhouse Supper, November 1, 2015

 

photo courtesy of Francesco Carrani

 

Tuscany

Ribollita da delfina: autumn vegetable soup with poached egg

Pici all’etrusca: pasta with hard-boiled egg, parsley, mint, basil, garlic and Pecorino cheese

Spit-roasted pork loin with stewed cauliflower

 

Dessert: TBD

*

Prix fixe $40.

Served family-style. For parties of one to twelve. The whole table must order the prix fixe menu.

(Please note that wine and service charge are not included.)

call 510-547-5356 or reserve online

Larger parties: please let us know at the time of your reservation if your table will be ordering the Sunday Supper menu so that we can plan accordingly. Thanks!

2017-09-12T15:46:49-07:00October 29th, 2015|Events, Happened already..., Kitchen Notes, Sunday Farmhouse Supper|0 Comments
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Sunday Farmhouse Supper, October 25th, 2015

 

Photo Courtesy of Catherine Wilson/Flickr/Creative Commons

 

Abruzzo

Fried mozzarella with saffron

Chitarra with Espelette peppers, garlic, and olive oil

Brasato of Magruder lamb with egg yolk and lemon

 

Dessert: TBD

*

Prix fixe $40.

Served family-style. For parties of one to twelve. The whole table must order the prix fixe menu.

(Please note that wine and service charge are not included.)

call 510-547-5356 or reserve online

Larger parties: please let us know at the time of your reservation if your table will be ordering the Sunday Supper menu so that we can plan accordingly. Thanks!

2017-09-12T15:46:50-07:00October 22nd, 2015|2015, Coming up..., Events, Happened already..., Kitchen Notes, Sunday Farmhouse Supper, This Just In, Uncategorized|0 Comments
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