Our little location at the beginning of the day.
The Garlic Monkey bread - made with no knead dough - a big tough - I'd use a less lean dough next time around.
Mac and cheese - very popular as always - made for the kids - eaten by the adults!
@alleguede's baguette
Anna N's Mezgaldi Onions
The rib cap - sous vide for a couple of hours and browned quickly on the egg.
Assembled baguette, a bit of juice from the onions, a smattering of onions, a piece of rib cap.
Roasted cauliflower and gruyere frittata.
Served with kimchi cream.
Sausage rolls.
Meanwhile - Marc (a friend who is the producer of Cluck and Squeal rubs - knows how to build anticipation - lineups happened at his booth overtime something was approaching done.
There's always someone doing porchetta.
