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Pigging Out at Ad Hoc
Posted By foodgal On March 2, 2009 @ 4:00 pm In Enticing Events,General,Meat,Restaurants,Thomas Keller/French Laundry/Et Al | 6 Comments
Sealed inside a big roasting box, each young pig is cooked for hours underneath a big layer coals. The result is fork-tender flesh and skin so crisp it shatters.
The three-course “Wine & Swine” meal, served family-style, includes greens from the French Laundry’s garden, and dessert by French Laundry Pastry Chef Claire Clark. The price of the dinner is $65, including wines. For reservations, call (707) 944-2487.
Ad Hoc’s sister restaurant, Bouchon Bistro, will feature a special menu, March 24-31, that salutes Brittany. Dishes include: buckwheat crepe filled with housemade andouille, mushrooms, spinach, and creme fraiche; poached sole with parsley mousse, Bouchot mussels, and mussel cream; and Gateau Breton with toasted almond ice cream.
The dishes are available a la carte or as a $55 prix fixe option. The Brittany celebration is part of a series of special menus the restaurant is doing to showcase France’s diverse regions. More will come as the year progresses.
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