We have a daily changing menu that is influenced by both Italian & French culinary traditions, and is inspired by what is available seasonally & locally.  We utilize, to as large a degree as possible, locally raised meat & produce.

Go to www.piedmontrestaurant.com to find out today’s menu

Cane Creek Menu Items:
-Brined & roasted pork chop with braised greens over creamy polents
-Housemade Italian sausage with broccoli raab, creamy polenta & tomato broth
-Pasture raised ribeye steak with fries & sauce béarnaise
-Smoked pork ribs with braised red cabbage & bbq glaze
-Braised & glazed pork belly with creamed corn & pickled shallots
-Pasture raised beef meatball sandwich with mozzarella & marinara
-Braised beef shoulder ravioli with red wine-tomat sauce & parmesan
-Smoked beef tongue with pickled green tomatoes & grainy Dijon
-Country Pate with pickled vegetables & Dijon

Cooking Tips: The single thing that seems to bring out the flavor of heritage pork is brining.  We soak Cane Creek pork racks in a brine made from a ratio of 1 gallon of water to 1 cup salt & ½ cup brown sugar.  Bring this to a boil along with onions, bay leaf & thyme.  Chill & soak the rack overnight.  Drain, rinse & dry off before roasting to about 130˚.  The brining will make the pork really moist & flavorful.  We also brine pork ribs (same mixture & time) before smoking at a low temperature for 8 hours.  It gives what we think is the most flavorful meat even more flavor.

Piedmont Meatballs
4# ground beef
1# ground pork, the fattier the better
1 onions, diced
1 heads garlic diced
1/8  C picked thyme
½  bunch parsley
¼ cup basil, when available
1.5 C bread crumbs
1 C milk
1 T black pepper
1 T chili flakes
1oz salt, or to taste
1 C grated parmesan
Marinara sauce
-slowly cook the onions, garlic & thyme in butter until very soft, chill
-combine everything with the onion garlic mixture
-roll into golf ball size balls, sear to get a dark brown crust
-finish cooking in tomato sauce
-serve with spaghetti or on a sub roll with melted cheese

Always let your meat rest 10-20 minutes before cutting into it.
The pork is fantastically marbled most of the time and I would encourage you to enjoy your pork at medium doneness, or medium-well if that makes you nervous.  There is no reason to cook a pork chop of this nature to well done.  You could brine the pork if you want, but it carries a great pork flavor unique to the breed.  A great meat for bolognese and ragus.

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Cane Creek products on their menus:

• We use Cane Creek Farm ground beef and ground pork in our bacon wrapped meatloaf.
• We’ve made country sausage out of the Cane Creek ground pork.
• Our burgers are made from Cane Creek ground beef.
• We smoke and pull Cane Creek pork shoulders and fresh hams.
• We use about 30lbs of pork fat each week in our collard greens.
• We’ve used Cane Creek lard in our biscuits.
• We’ve made gravy for the meatloaf from Cane Creek beef bones.
• We’ve used Cane Creekpork liver in boudin and liver pudding.
• We use Cane Creekpork bones in our pork-hominy stew.

Cooking advice: Chef Jay Pierce says: Let meat come to room temperature before cooking.  Season liberally before cooking.  Cook (Cane Creek) meat less than you think; less than you would commodity, supermarket stuff.  The less you cook it the more you will taste the difference, unless of course you are braising, then the lower and slower the better.

Recipes From Chef Jay Pierce of Luck 32s:

• Hominy Pork Soup

This is a fun dish, and something to try when you are feeling experimental. Andrea Reusing, of Lantern Restaurant, is another early supporter of Cane Creek, and uses local ingredients in Asian dishes to the advantage of both.

5 pounds Ossabaw pork spareribs, cut into individual ribs

Marinade:
3/4 cup chopped fermented black beans
1/3 cup chopped garlic
1/2 cup chopped ginger
1/2 T white sugar
1/2 cup chicken stock
1/3 cup shao tsing rice wine or dry sherry
1/2 cup soy sauce
1 1/2 T sesame oil
1/2 cup cornstarch

For serving:
1/3 cup chopped raw hot green chiles like jalapenos, with seeds
cilantro sprigs

Rinse pork ribs in cold water and remove any bits of chipped bone.   Combine all marinade ingredients and marinate for at least 3 and up to 24 hours.  In a bowl or dish that comfortably hold the ribs and the marinade and accumulated juices, steam the ribs until very tender, about an hour or longer.  Remove the fat from the sauce before serving with steamed rice, chopped chiles & cilantro.