First time at the Iron Fork event at the St. Louis Union Station Hotel. Friendly atmosphere, feeling of community, many people tasting food, good food, made by 40 hand-selected restaurants of the city’s top culinary talents.
I breathed the desire to change and create the culture of food that still does not belong entirely to this amazing city. Chefs created new great dishes with quality products, simple dishes with one message: eat well and tastefully.
House cured guanciale with italian vegetables Giardiniera shallot balsamic and molasses jam
Pork cheek cured with Brown sugar and sea salt ( 900gr of sugar, 850gr of sea salt toasted, 1 Each orange skin, 1 Each lemon skin, 1 Each cinnamon stick, 2 Each bay-leaf, 5 Each juniper berries, 5 Each Black peppercorn). Spread the meat really well and leave to marinated for 5 days, wash and cook sous vide with a touch of butter…
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