Crispy pig ears w/ Tabasco jelly (Taken with instagram)
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Porchetta w/ cornbread panzanella & bourbon-cider jus from our USN dinner
(via milhoos)
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Parsnip soup w/ apples & horseradish from our USN dinner
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Pig ears curing in orange zest, black pepper, candied ginger, chilies, mustard seeds, and garlic, to be confited tomorrow in bacon fat & lard.
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Photoblog from the kitchen of Silo, a farm to table restaurant in Nashville, TN.