Description

Learn how to Name a Dish with Michael Symon, as shown in this video by Chef John of Foodwishes.

Transcript

How to Name a Dish with Michael Symon Michael Symon For the Love of pork So, as long as you--I'm a meat guy. I’ll try my best not to—for all the demonstrations but a lot of what we do ion the restaurant really involves around meat especially with the table style, meat and heritage breeds of meat. So I started about 13 years ago when we opened the original—we have great relationships with the farmers and we really wanted to know where our product came from and got this incredible products that we really learned a lot about with the farmers and the thing that I learned most is as reviewing the farmers, it wasn’t like the grocery store. It wasn’t like you could say, I’ll take a rack of pork, some tenderloins and estimate—successfully. So, when we got the animals, we have to figure out how to use this. So, we really started pushing, head tailing as much as we could. And it's something that we started about over 13 years ago. We’re serving a lot of pork belly which is the most flavorful part of hogs, where bacon comes from. When we first wrote that menu, the first time I have put the restaurant--Oh my God, so we put on a restaurant. And then we finally need to sell, one, two days, three days, four days would be I’m eating pounds of pork belly all the time. I think this is going bad. It was so good and I don’t know how to sell it. I sell it crazy. People ask “what do you call it?” And I said, ”Pork belly” and he goes, you can’t call it pork belly, “Why am I suppose to call it?” And he said, “Fresh bacon.” Alright, that sounds good. More food and wine classic info at foodwishes.com