Tuesday, October 22, 2013

PigstockTC 13 Videos

Just set up a youtube link

I think this needs to be arranged as a "group" where others can add clips

For now, a Test here

Monday, October 21, 2013

Monday Dinner

Monday Dinner at BlackStar

Photos were shot sans flash 

Hard Cider
Smoked Walleye Pate, Cucumber, Radish

2011 Dry Riesling
Goose: Rillette, Ham, Terrine
Pea Shoots, Red Wine Mustard

2012 Pinot Noir Rose
Prosciutto de Parma, Arugula, Peach
Raclette, Candied Hazelnuts, Basil Oil

2006 Pniot Noir
Duck Fat Poached Lake Trout
Salt Roasted Beets, Bedazzled Sabayon
Crisp Swiss Chard

2011 Cabernet Franc
Beef Cheek Agnollotti, Michigan Forest Mushrooms
Caciocavallo, Rosemary Fat

2008 Leorie Merlot Cabernet Franc
Red Wine Braised Lamb Shank, Butternut Squash
Pancetta, Demi Glaze

Sirius White
Pine Nut Tart, Riesling Poached Pear
Lemon Fromage Blanc Ice Cream

The Setting : Inn at BlackStar Farms 

PigstockTC 13 Flickr set started

Just set up a Flickr page for PigstockTC 2013


Sunday, October 20, 2013

Wednsday Dinner : Menu

If you haven't purchased tickets yet, there are some left

Tickets here

$25 of every ticket goes to Taste the Local Difference


1st Course
Amuse Bouche: Coconut Bacon Rice Timbale with Candied Bacon and Roasted Garlic Bacon Foam
Prepared by Guillaume Hazaël-Massieux from Bistro FouFou / La Becasse
L. Mawby Cremant Classic  

2nd Course
Pig Trotter Croquette with Romesco Sauce and Arugula
Prepared by Cole Thornton from The Hagerty Center
Tandem Ciders Ida Gold Cider

3rd Course
Brined Smoked Pork Jowl with Gerstner's Quince Chutney
Prepared by Paul Olson and Adam Raupp from Mission Table
Jolly Pumpkin Oro De Calabaza (Pumpkin Gold)

4th Course
Pork Rillette, Marechal Foch Grape Reduction, Mustard Seed, Lentil Cracker
Prepared by Jonathan Dayton of Black Star Farms
Black Star Farms 2011 Arcturos Pinot Noir

5th Course
Pumpkin Cappelacci, Amaretti, Lardo alla Macchina, Cinnamon Chicharon, Tomato & Thyme
Prepared by Myles Anton from Trattoria Stella
Left Foot Charley 2012 Pinot Blanc

6th Course
Roasted Pork Belly with Crispy Pig's Ears and a Wild Mushroom-Pig's Tongue Ragout
Prepared by Eric Patterson and Jennifer Blakeslee from The Cooks’ House
Big Little Wines 2012 Crayfish

7th Course
Roasted Pumpkin Pavé: Spiced Pumpkin and Cream Cheese on Berkshire Duroc Leaf Fat Streusel
Red Haven Peach Preserve and Caramel
Prepared by Fred Laughlin from The Great Lakes Culinary Institute
Brengman Brothers Medium Sweet Riesling

Sunday, October 13, 2013


Andy posted a good piece on PigstockTC on his new site : eatdrinktc.com


Saturday, October 12, 2013

Pigstock coverage Traverse Magazine

Traverse Magazine knocks it out of the park

Great interview with Chef Polcyn on what we are doing

Pigstock Traverse City Brings Back Pork in Northern Michigan

Celebrate a new era of Northern Michigan agriculture with Pigstock Traverse City—3 days of local food workshops, fundraising and a whole lot of pig. 

Full story Here