Green chili stew
Soy-poached squab breast
Homemade taqueria-style carnitas
Steak bavette at Joule
Steak bavette, kalbi marinade, smoky eggplant pickle
Barbecued Baby Back Ribs
Tuscan white bean stew
Grilled Pork Loin
Chef Daniel Kedan & salume curing room at Cantinetta Piero, Yountville, California.
Spring Lamb, Two Ways
Herb-Roasted Loin and Lamb Confit Pavé with a Housemade Worchestershire Glaze, Fava Bean Brandade (in the spoon) and Roasted Beets and Baby Carrots.
Roast Lamb Loin
Fifth course at the Herbfarm
Herb-Crusted Loin with Chanterelles, Braised Shank on Potato-Morel Gratin, Olive-Oil-Poached Tenderloin on Saffron Milk Cap Mushrooms
Seared foie gras with vanilla poached quince, pain d'epice and chestnut crumble at Lark in Seattle.
Dinner at the Healdsburg Food and Wine Club
Salumi platter and wine at Cantinetta Piero restaurant of Hotel Luca, Yountville, California
Honey-glazed prosciutto-wrapped breadsticks
Clams and chorizo
Pulled-pork sandwich with wasabi cole slaw
Cooking the pork ribs
Seared foie gras and roasted peach
The butcher in the souq
Pinot Noir Summit 2010