Road Foodie

Some people drive simply to arrive.

Comfort Me with Confit, Two

Posted By on May 7, 2009

I apologize for the break in this instructional series—it was crucially important that I go and get crazy with a bunch of duck-quoting, foie-eating chefs in a cavernous room behind Chelsea Market. It’s a tough job. But now, it’s back to fat-world: Once my lard has been strained and clarified, by removing the juices from […]

The Pork Tour Day 3: Oxford, Mississippi

Posted By on March 19, 2009

Oxford chef and restaurateur John Currence has a real pretty tattoo of a pig on the inside of his left arm. For various reasons, I know that such a place is one of the most painful places for tattoo application. To me, this proves that pork is very important to John. Therefore, he is my […]