Smoked Pig’s Head
Any meal at Bradley’s is an event, but Sunday’s Easter Dinner was absolutely exceptional. For starters there was the Smoked Pig’s Head that his sister, Larissa, had brought. She told us about the class she took and how she removed the skull, squinched the face around, dry brined and smoked it.
“Look here,” said Bradley. “See this white part? That’s the ear.”
Our Eggs for Hollandaise
I actually had two teeny slices. The jury is not out. I do not think I will be taking that class next semester!
The menu included an additional appetizer – deviled eggs made by Bradley’s mother, Pat – and then matzo ball soup, salmon, lamb, asparagus with hollandaise (made with eggs from our girls), hot cross buns, and an indescribably delicious dessert with whipped cream and sweet, crunchy stuff that Larissa also made. I was too busy enjoying it to ask the ingredients, but it had nothing to do with a pig, of that I am sure.
The Easter Table
And did I mention the table? Glorious, as always at Bradley’s. With gorgeous lilacs marching down the center and wafting as only lilacs can waft. (Ours are not quite ready yet, but leave it to Bradley to have them in full bloom. Or did he say they came from elsewhere? I was distracted by sensory overload.)
It was a meal to remember. I only wish my lame photos could have done it justice. I mean… have you ever seen a squinched up pig’s face? And eaten a piece?
More than an interesting read! Who would have thought of using the face of a pig to create an appetizer and maybe even a crunchy sweet ingredient for dessert. Not I said Nancy an experimental and experiential spoon in the kitchen! Seeing Bradley’s table brought back memories of the dining room table at 5225 which, if we squeezed together with both leaves on board, could seat 16! I wonder if I could plan for, shop for and prepare for plus serve for a gathering such as Bradley’s! It seems as if EVERYTHING that Bradley chooses to do is a success. I am in awe.