Thumbs Up!

Couldn't have asked for a nicer day to take a trip to Tea Hills Farm in Loudonville, OH (the "Canoe Capital of Ohio"). Perfect for an Italian style work through of a whey finished hog guided by the fine Mr. Trae Moore, of Link Forty One in Chattanooga, TN. Local hog, not so local guide.

I don't even know where to start on this, so I'm not sure I'm going to. Aside from a leisurely picnic lunch at one of prettiest spots I've been to in while, on a day with likely the best weather so far this year, it was pretty much nonstop work and learning from 10:30 until about 4:30.

The only thing I can say for sure is thanks. The CFT, perhaps the definition of an amateur in every way possible, got to work alongside some of Cleveland's finest (little "f"). Pictured from left to right, Mike Nowak, head chef at Bar Cento; Dave Uecke, chef at L'Albatros (sorry your head is cut off Dave); Parker Bosley; Doug and son (in law?), from Tea Hills; and Ben Bebenroth, the chef of all things local and delicious at Spice of Life Catering (pre-coitus sauce choron anyone?). Karen Small, chef/owner of Flying Fig is there too, but isn't pictured. Really a great cast working on a great animal.

Here's a little string work video below. Who'd a thought tying sausages could be so simple? (And yes, if you're listening to the video that is a baby you hear in the background. She's going to be one cool kid, and a hell of a butcher too considering the early start of her training.)

Hopefully we'll see more of these hogs about town soon.