Hot coppa, sweet coppa, salami, Spanish chorizo, saucisson sec, aged kielbasa, guanciale, chicken terrine, mortadella, bresaola, spec, pancetta, duck prosciutto, jambon cru, house smoked bacon, rabbit terrine, fromage de tête, and maple sage breakfast sausage. Charcuterie at Santé. Days are long but fast. 2 hours to break down a whole hog, 1 hour to salt cure, 3 hours to grind, season and stuff, 2 hours to emulsify and stuff, over night to dry and let seasonings steep, then a day of smoking if need be. All of this done with a smile on a biweekly basis. Not to mention weekly menu planning and product research, I love my job.
Fresh hand made gnocchi, foie gras au torchon, head cheese, rabbit terrine, and fresh Hog snapper from Florida. All in this weeks work with the snapper as the headliner for the indian summer menu.
I've noticed how perfect the omlettes are at Sante. Do you use the traditional french high heat method or a low heat one?
ReplyDeleteCheers,
The effort you put in is definitely apparent in the product that you put on the plate. Your meats are the best in town.
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