Sam’s Good Meats challenges anyone turned off by the title of this piece to say they wouldn’t try the dish made at the end of it. Except vegetarians. They can ping @SamsGoodMeats on Twitter with complaints.
farm to table Tag
“By five minutes into the cutting session, he was cradling the pig’s brain in his hands like a delicate flower. He betrayed his professorial demeanor once, when he saw that I’d ruined a perfectly good pork shoulder roast with an errant cut. ‘My hhhroast?!'”
On March 13, five of DC’s best chefs will compete in Cochon 555 — The Pork Olympics. In the final part of his interview series, Sam Hiersteiner introduces you to a swine savant and the type of chef your mother could love.
“When the doors finally opened, I was physically assaulted by the smell of roasting pork. I’m not talking a mixed bag of restaurant kitchen smells with a faint trace of bacon. I’m talking the type of pure essence that is hard to find unless you’re standing next to a pit-roasting hog. It was like the best punch in the face I’ve ever had.”