A Taste For Thanksgiving
Emily on Nov 23 2009 at 7:46 pm | Filed under: Artisinal Food, Food and Laughter, Iconic Images, The Meat Market, Uncategorized, sausage
Tonight Jeremy and Emily will be on hand for the screening of American Meat (a documentary film in production which explores the complexities and issues embedded in the highly debated practices of the American meat industry.) We will feature a sample of the sort of products that will be sold at The Meat Market. Jeremy’s hand made fresh Hot Italian Pork Sausages (pork from Holiday Farm) on Barking Dog Farm Rye bread, and Moon In the Pond Farm heritage breed Smoked Turkey Canapes with Cranberry Relish and fresh Mayonnaise on Barking Dog Farm baguettes. Thank you to Dominic Palumbo (Moon in the Pond Farm) for donating the turkey, and Daire Rooney of Brix Resturant for brining the pork and helping with the sausage making and assembly of the canapes.
getting the smoker ready
Jeremy stoked the fire with cherry from our woods. The weather was very hospitable, a pale blue sky looked benevolently from above as he put the Narragansett turkey in his very home-made smoker at about 1PM, and continued to allow it to smoke until it reached an internal temperature of 160 degrees. When he brought the bird in, the kitchen filled with the rich smokey aroma as we admired its mahogany skin.
My baguettes will be sliced as the base for the turkey meat, and smeared with fresh mayonnaise, and topped with cranberry relish with bosc pears, raisins, a little jalepeno pepper and lime juice.
pork sausage with fennel and peppers, served with just-baked Rye and mustard.
The documentary project attempts to answer questions regarding sustainability as we humans increase our consciousness about how our food animals are raised: how do we balance the ethical and health implications that arise when we try to grow large amounts of cheap protein, and what is the actual cost of the practices that have evolved to meet that demand ? We believe that the answer comes with a compromise: if we eat less volume but better quality protein we will gain tastier more satisfying meats, improved health, and get to support the earth’s environment and the rural communities from which our food is produced.
We hope to see you tonight so we can share these wonderful tastes, and get you ready for the feast on Thursday!
Happy Thanksgiving!
Holy smokes! It all looks so wonderful!