Silence of the Pig @ Latah Bistro
Saturday, December 13, 2008 at 02:59PM David Blaine met us just inside the door of Latah Bistro last night with a crooked grin on his face. "I've got something I want you to try," he said.
"Okay."
"We call it 'Pig Face'," he said.
"And that is?"
"Let me show you."
Pig Face, it turns out is just about as literal a translation of this "dish" as you can get. David and his kitchen staff at Latah took the skin off the head of a pig and then stuffed back in to the skin seasoned meat from the pig before vacuum sealing and cooking the whole thing sous vida style. David's blog posts pictures that document the process, but I would suggest that even adventurous diners eat first and view the slides later.
Everyone at our table took David's dare, and the thin cross-slice of PIG FACE tasted more intriguing than disturbing as brain and taste buds together sought to put together the idea, the texture, and the subtle flavors not just the meat but the drizzle of lemon vinagrette and capers that accompanied said PIG FACE.
This clearly moves to the front of the line of our most memorable appetizer plates, but I suspect you might have had a few experiences that could compare. What off-the-beaten-path dishes have you managed to eat or not quite manage to get down?
David Blaine, Latah Bistro, Silence of the Pig, appetizer, capers, lemon, pig face, pig skin, pork, sous vide in Big Table Blog
Reader Comments (10)
David Blaine has very good showmanship and his magic tricks are good too.,~;
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