bulevich

Hi, I don't have the recipe on-hand but there is a great pig tail preparation in Fergus Henderson's The Whole Beast: Nose-to-Tail Cooking. It involves brining them and then applying a light batter/seasoning coating and oven roasting them. I had the pleasure of having this dish at St. John and it ranks among my favorite meals ever.

Just received mine today. Really an amazing package. I'm going to watch the dvd tonight and try some of the recipes this weekend if I can get my hands on some good venison or foie gras. My book came from archambault.ca so I assume they are back in stock.

Sounds awesome. Who is the best purveyor in the Portland area?

Chase's Daily in Belfast has a good brunch on Sundays (although the service can be maddeningly slow). All vegetarian, very nice produce, cheeses, and breads can be purchased in the restaurant as well.

I'll check out the the distributer as well. Love those Oregon pinot noirs. . .

Wow! Thanks for all the suggestions. I'll probably hit a few of them.

Hello, I am going to be purchasing a couple of cases of wine this weekend in preparation for my big Thanksgiving meal. Where are the best places in Portland for wine selection and value? If anyone knows who carries Oregon pinot noirs, I'd appreciate that info as well. Thanks again.

Thanks for the suggestions . Any suggestions for less popular pork products? Tails, bellies, etc? ← I was at Pat's Meat Market this weekend and those guys were busy. They also gave me the impression they would find whatever it was you were looking for. Smoked Hamhocks were not in the case, for example, so into the freezer he went and came out with three. ← I checked out Pat's yesterday in Portland. Look good. Thanks for the recommendation. Also checked out Micucci. Another good find. Thanks again.

Thanks for the suggestions . Any suggestions for less popular pork products? Tails, bellies, etc?

Hello all, I've recently moved to the mid-Maine area & am looking for quality suppliers for meat products. I don't mind driving a bit if the quality is good. So, Portland through the mid-coast is ok. Ottomanelli in NYC is my model but I realize I may not find that here. Any suggestions would be appreciated.

There is also a good shad roe recipe in "The Whole Beast" by Fergus Henderson. Highly recommended.