| Monday, February 8, 2010 permalink
I cut over to Lil' Biscuit House:
... to drop some dough on a two meat combo ($15.00):
... which came with one of their namesake nubs of baked bread. This carb-o was on the dry side and required buttery buttressing. Their beer promotion:
... had the reverse of its intended effect on me as I made my beverage selection. Although the chicken was fried to a moist-centered crispy-edged doneness and the baby back ribs weren't tough, the focus wasn't on seasoning. I'm wondering if the under-seasoning is an intentional act to compensate for their heavy helpings (by making a low sodium health claim) or perhaps it is to accommodate a clientele that demands milder chow.
Mark your Calendar Cochon 555 is trotting back to The Silverado in Napa for another sow-studded soiree.
Chefs from the French Laundry, Meadowood, Namu, Zazu and the Silverado will try to snout do each other in the heritage hog off. Each chef will prepare one of the 5 breeds of pigs to be sampled with swine pairings from local vintners before votes are placed for the Prince of Porc. There will be butchery, beer and bartending to hogment this troughffic time. Check out the previous other white meat ups here, and here.
|