Local Pork at the Dahlia Lounge/ by Shelley Lance, Blog editor
Dahlia Chef Brock Johnson continues to push the envelope to bring the freshest local products to the Dahlia menu. These days he’s ordering whole pigs from Kapowsin Meats in Sumner, Washington. (The pigs are raised in Montana.) In the photo left, you can see Dahlia Sous Chef, Desi, butchering a whole pig. The Dahlia team uses everything they can from the animal, including the head (for headcheese), liver, innards, kidney, and blood (for blood sausage), plus of course the more familiar muscle meats like loin and shoulder.
To sample some of this amazing porky lusciousness, just drop by the Dahlia at lunch or dinner. At dinner you can dine on “Wood Grilled Pork Loin and Housemade Morcilla (aka black pudding or blood sausage).” At lunch, there’s a selection of Yorkshire Pork Small Plates including “Potted Headcheese with Cherry Mustard,” “Slow Cooked Pork Shoulder with Cracklins and Watermelon (also on dinner menu),” and “Soy Braised Pork Belly with Steamed Buns and Hoisn BBQ.” I ordered the pork belly (photo top) and it was melt-in-your-mouth delicious with handmade buns and hoisin barbecue sauce- perfect!!!
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July 29th, 2010 at 2:37 pm
Can Darryl and I come by… even pay… to help learn and butcher a pig!!! Tom’s demo at camp was great, but this looks like you can really get into it! Serious!
July 29th, 2010 at 2:38 pm
… and that pork belly pinch bun is on deck tomorrow!!!