Cochon 2011

Here is a photo tour of Sunday's 3rd Annual Cochon Dinner...after the champagne and pork fat gougeres we had:

Saucisse l'Ail (garlic sausage made from the neck)

#2 of the extra courses, liver toasts

Fromage de Tete Ravioli with sage beurre noisette

extra #3, ribs glazed in wild flower honey and dijon mustard

blood "crepe" with a soft-cooked egg and baby greens

Deep fried yes, but still soft-cooked

then we served crepinette of kidney and liver with maitake mushrooms and broth

extra #4, grilled and marinated hearts on pommes gaufrette

a classic of confit tongue with puy lentils and marinated vegetables

extra #5, BLT's (belly with tomato confit and romaine on brioche)

the final savory course was stuffed trotter with chestnuts, golden raisins and foie gras

unfortunately I forgot to take a picture of dessert, but you can see it in the background...just passed our kitchen refreshments.  flourless chocolate cake with bacon praline, vanilla ice cream and salted caramel sauce

All in all this was a ton of fun, start to finish.  I can't wait for next year...