Whether or not you believe in the old folklore of Groundhog Day, as a farm-to-table restaurant, we’ll take any sign of an early spring. Lucky for us, Mr. groundhog a.k.a. “Punxsutawney Phil” did not see his shadow this year, which is hopefully an indication that asparagus, snap peas, baby carrots, and morel mushrooms are just around the corner.
In the meantime — while we’re chomping at the bit for those warm rainy days and farm deliveries bursting with colorful produce — JV has already started to look ahead and plan spring dishes, one of which will highlight cured pigs feet.
The pigs feet were braised for about 12 hours, picked completely clean, and then the shredded meat was combined with cooked mirepoix (onion, carrot, celery) and packed in cheese cloth. The rolls hung in the cooler for about two weeks before JV transferred them to a plastic container to be salted.
While JV said this is somewhat of an experiment, he’s hoping that the salt will essentially dry the meat out enough to be shaved on top of a dish. He’s picturing it served with some fresh spring asparagus and perhaps a warm butter sauce.
For the next month or two (or three?) these guys will be hanging out in the walk-in cooler, curing away in a bed of salt, preparing to make their debut come springtime … and we can’t wait.