Ommegang take the black stout at rogue and canon#rogueandcanon 
#gameofthrones 
#drinkcraftbeer

Ommegang take the black stout at rogue and canon#rogueandcanon
#gameofthrones
#drinkcraftbeer

Rogue burger with peanut butter, bacon, onion marmalade, aged cheddar

Lamb Bacon Flat Bread

Great local black berries to have fun with tomorrow.

chefdavesantos-louronyc:

A version of what we serve on our table and the history behind it. As many of us know Portugal had a huge impact on the spice trade. At one time in portugal and in most of the world black pepper was valued more then gold itself. To show off as the wealthy tend to do the portuguese took their already traditional suckling pig roasts and made them a sign of wealth. During the process the pigs would be basted with a mix of ground black pepper, pork fat, garlic and herbs. Basted through the entire roasting to leave a super crisp and spicy pig that we are famous for today. The thing was the rich didnt roast the pigs. They had the slaves or servants do the work and it became a tradition that the cooks would sneak the family’s to the roast and dip bread into the lard as it roasted away. It was a way to get a taste of the good life without ripping a chunk of  pig off. So this thought sat with me since both my parents grew up very very poor and made do with what they had. I thought what better way to nod at this tradition other then create a version of the basting liquid and serve it to accompany our warm bread. It instantly became a huge hit and thats what’s served on the table at Louro day in day out. I decided to take it a step further and make it seasonal by changing it as time went on. In the winter we leave it as its core simple and rich, in the fall we mix it with roast squash and pumpkin to add the sweet flavors of the cooling months, in the spring we mix it with spring onion tops and green garlic, a splash of vinegar and arugala to celebrate the coming of all things green, Currently we take the summer approach and roast tomatos to a deep flavor and fold in charred scallions to give that earthy grilled flavor. Its become a point of pride for me and something that is deep rooted in the history of my family.
#rawcommunity #cookitraw #cookitrawcommunity

chefdavesantos-louronyc:

A version of what we serve on our table and the history behind it. As many of us know Portugal had a huge impact on the spice trade. At one time in portugal and in most of the world black pepper was valued more then gold itself. To show off as the wealthy tend to do the portuguese took their already traditional suckling pig roasts and made them a sign of wealth. During the process the pigs would be basted with a mix of ground black pepper, pork fat, garlic and herbs. Basted through the entire roasting to leave a super crisp and spicy pig that we are famous for today. The thing was the rich didnt roast the pigs. They had the slaves or servants do the work and it became a tradition that the cooks would sneak the family’s to the roast and dip bread into the lard as it roasted away. It was a way to get a taste of the good life without ripping a chunk of  pig off. So this thought sat with me since both my parents grew up very very poor and made do with what they had. I thought what better way to nod at this tradition other then create a version of the basting liquid and serve it to accompany our warm bread. It instantly became a huge hit and thats what’s served on the table at Louro day in day out. I decided to take it a step further and make it seasonal by changing it as time went on. In the winter we leave it as its core simple and rich, in the fall we mix it with roast squash and pumpkin to add the sweet flavors of the cooling months, in the spring we mix it with spring onion tops and green garlic, a splash of vinegar and arugala to celebrate the coming of all things green, Currently we take the summer approach and roast tomatos to a deep flavor and fold in charred scallions to give that earthy grilled flavor. Its become a point of pride for me and something that is deep rooted in the history of my family.

#rawcommunity #cookitraw #cookitrawcommunity

Ginger cured salmon, picked watermelon rind, watermelon ice, house made chili creme fraiche

cookitraw:

#rawtalks is back! Join us on Twitter this Monday, Aug 5 at 5pm CET/11am EST. Follow the #rawtalks hashtag, and join the conversation as we explore creativity. 

cookitraw:

#rawtalks is back! Join us on Twitter this Monday, Aug 5 at 5pm CET/11am EST. Follow the #rawtalks hashtag, and join the conversation as we explore creativity. 

themadfeed:

With the symposium only a few weeks away, its time for another round of speakers for this year’s MAD:

Barbara Lynch
Chef, USA

Raised in working class South Boston, Barbara Lynch bailed on high school and was a runner for local bookies before nestling under the wing of celebrated chef Todd English. A James Beard Award-winner, she has built Barbara Lynch Gruppo into a more than $10 million enterprise of six restaurants and food businesses.

Knud Romer
Author, Denmark

Born and raised in Denmark, Knud studied comparative literature at university. After years spent as a self-professed failed writer – he entered the advertising industry where he became very successful. However, he soon developed problems with drugs and alcohol that led to the eventual lose of his job and home. Having hit rock bottom, he wrote a renowned novel and is now often featured on discussion panels and is a frequent radio commentator.

Daniel Klein & Mirra Fine
Activist Filmmakers, USA

This couple make up ‘Perennial Plate’ - an online, weekly documentary video series devoted to socially responsible and adventurous eating around the world. Daniel has spent time at some of the world’s best restaurants (St John, Mugaritz, Fat Duck included), Daniel went on to study at NYU before beginning a career in film. Mirra comes from a background in marketing and graphic design - she is also a vegetarian.

See the full released line-up on the MAD website

chefdavesantos-louronyc:

From the simplest things comes great inspiration for pushing flavors forward. We had a couple of really nice heads of cabbage left over from a party one day and i thought what can i do with this that could be fun. So we took the thought of sauerkraut and its live fermentation and added an asian spin. We ferment the cabbage with togarashi. A japanese spice mix containing chilis, seaweed, sesame seeds, citrus rind. The end result is a very bright fruity spicy pickled cabbage. I was looking for a surf and turf dish that would replace a current one and came up with the idea of doing a duck tartar with oysters and the pickled cabbage. We added a thai red curry mayo to enhance the richness and add a little fat to the dish as well as sea beans and cilantro for brightness and duck skin cracklings for crunch and a roasted flavor. The end result is both complex and subtle in many ways. A dish im very proud of.

#cookitraw #rawcommunity #cookitrawcommunity