Confited Pork Heart, Puréed Turnip, Brandied Cherries, Pecans, and Bronze Fennel
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Crispy Pig Ears, Tartar Sauce
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Crispy Pig Ears, Tartar Sauce
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Crispy Pig Ears, Tartar Sauce
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Chicken Fried Pig’s Tongue, French Lentils, Early Apple Purée, and Pickled Shallot
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Chicken Fried Pig’s Tongue, French Lentils, Early Apple Purée, and Pickled Shallot
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Tortellini of Pig’s Brain, Swiss Chard, Sunflower Seeds, Lemon Zest, and Butter
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Tortellini of Pig’s Brain, Swiss Chard, Sunflower Seeds, Lemon Zest, and Butter
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Tortellini of Pig’s Brain, Swiss Chard, Sunflower Seeds, Lemon Zest, and Butter
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Tamworth Pork: Jowl Confit, Smoked Shoulder, Coco Beans, and Kale
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Tamworth Pork: Jowl Confit, Smoked Shoulder, Coco Beans, and Kale
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Tamworth Pork: Jowl Confit, Smoked Shoulder, Coco Beans, and Kale
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Tamworth Pork: Jowl Confit, Smoked Shoulder, Coco Beans, and Kale
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Chef Dan Singhofen
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Chef Dan Singhofen of Eola - Washington, DC
Photo: Will Blunt | July 2010
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