As I write this my new concrete floor is being poured in the restaurant. Exciting…yes, as this means I can shed my current office abode and start looking forward to a shiny new kitchen. It also means that I won’t be posting construction photo’s of the restaurant (not that I do not like this type of photography) and can focus more on food and the products we are going to be using.
One of the products that we will be using is Duroc pork. Duroc is known as the Black Angus of pork and offers superior marbling and flavor above and beyond the usual commercial pork products. Duroc is also raised in a sustainable manner, meaning that there is less stress on the animal and that the foodstuffs and of higher quality that your Ralphs/Safeway/Vons varety of pork.
As a quick reference and a bit of information before I run off to order my chef jackets, I have uploaded the graph below showing you the marbling and how this leaner pork retains more of it’s tastiness during the cooking process. That means that more reaches your table, which is a good thing!
Soon we’ll be seeing some actual photo’s of the food here at the Glass Door, and I cannot wait!
If you have read this far and are wondering where the sushi recipe I talked about last week is, I’ll post it this evening….
cheers!
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