“ I see the meal as a progression. Start with a shrimp salad, which is raw shrimp cured with lime juice, fish sauce, minced garlic, cilantro and chili sauce, tossed with warm pig trotter. Next, go with a little whipped lardo spread on bread with prosciutto, and then you move into the real meat [laughing], which is brisket, pork ribs with a palm sugar and chili glaze, and maybe goat brined in soy sauce finished with sesame oil, fresh cilantro and salted chiles. Finish the meal off with a rich bone broth, which is made from all the bones from butchering and finished with grated galangal root and Chinese celery.
Zak Pelaccio talking about his new williamsburg restaurant. *drools* (Link)
