Holy shit! It’s been a little while hasn’t it? I’m a bad blogger, I know. But I never told you differently anyway.
It’s all for good reason though, I promise. One being the soft launch of my first product under my new brand Mr. D’s Artisanal, a Philippine Wagyu Corned Beef. The response has been really great, better than I expected. As I scrambled to scale up my production I also had a private event to prepare for this weekend. Hence, no blogging.
To those of you who have already ordered the corned beef, thank you and please provide your feedback. I have several other products in the pipeline as I begin to fill out a full product line of locally sourced and crafted artisan foods. I have completed my first test batch of naturally fermented dill pickles and I’m sourcing natural pork to produce a number of tasty pig products.
To those of you who are still waiting, thank you for your patience. I am producing my maximum output each week until I feed each and every one of you. I am cautious not to grow too quickly as my first priority is to maintain the quality of the product.
The private event was for a post-mass family meal on Saturday. My hosts were expecting up to 40 people and had requested lamb and seafood dishes. The event went well and my hosts were very gracious. Check out my menu below.
Rare Tuna Niçois
Tuna poached in olive oil, with fennel, citrus and herbs, quail eggs, French beans and potato, anchovy vinaigrette
Gambas (sorry no picutre)
Prawns, sofrito, chorizo, garlic
Saffron Agnolotti stuffed with Lobster, Sweet Corn and Chives
Roasted tomatoes, zucchini blossoms, saffron-lobster brodo
Coq au Vin
Roasted shallots and oyster mushrooms, bacon, glazed baby carrots
Roasted Seasonal Vegetables
Cauliflower, asparagus, yellow squash, zucchini, lemon
Cashew-crusted Rack of Lamb
Brown butter eggplant, whole grain mustard honey lamb reduction