Charlie Palmer drops by The Joule – Dallas chefs follow suit.
My quest for exceptional cured meats has me lately hovering around the kitchen of Charlie Palmer at The Joule. Of interest last night was the 'Pigs and Pinot' dinner offered this week as it features "Pork Trio," not to mention Grilled Pork Belly. Chef Palmer was in town for a couple days pimpin' his new "Charlie and Clay" private label wine – so, seemed time for a post. Oh, and some friends dropped by as well.
^Executive Chef Scott Romano (center), and Charlie Palmer (right).
^Executive Chef Scott Romano in his kitchen.
^The Pork Trio, consisting of: ^ Sautéed Head Cheese;
^Country Pate; ^Foie Gras and Pork Jowl Terrine.
^Pork Trio at the table. This is a killer dish.
^Grilled Pork Belly – Apple Soubise, Clementine, Braised Red Cabbage. This dish will kill you!
^Grilled Pork Belly; and from pastry chef Ruben Torano: the Poached Comice Pear – Chevre Sorbet, Red Berry Compote.
Small Plates were passed, including:
We were talking with the lovely and talented Sharon Hage about what's doing for lunch this week when Chef Romano brought out this number for her to sample:
^It's a sous vide Squab dish: Porchetta / Braised Leg / Brown Butter Spaghetti Squash. Amazing.
Sharon helped style the dish for my photo, then grabbed us some forks and bade us 'Dig in!"
Big fun, kids. And, Sharon, see you soon!