Recap: Final Fork It Over "Brunch" Fundraiser With Chef Jeff Taibe

CLICK ON ABOVE IMAGE TO LAUNCH PHOTO GALLERY

On Sunday, the final Fork It Over event to raise money for The Westport Farmers' Market, was held at the Norfield Grange in Weston. Jeff Taibe from Oak & Almond charmed us with an afternoon of Southern fare that left everyone licking their fingers and wanting to know what else this talented chef has up his sleeve. To top it off, John Barricelli from Sono Baking Companydid not leave a sweet tooth in the house untouched. Please see below for the full menu and recipe. These events were a group effort with the talents of Saugatuck Grain & Grape,Lauren Kreter and Something Borrowed and an amazing staff. VIEW PHOTO GALLERY HERE c/o Liz Dorney.

Fork It Over Menu

Potted Pimento Cheese-ham jam.collard bread 

Old Bay Pig Tail-oytser tartar sauce and Lemon 

Pig Ear Miang Kum- spinach. farm garnish

Norm Bloom & Sons Smoked Oyster- pickled veg

Fried Farm Pickles- hot sauce aioli 

BRUNCH

Buttermilk Biscuits- foie gravy and farm egg 

Farmer's Salad- kale, soft farm egg, bacon 

Short Rib and Smoked Blue Pie- suet crust. root vegetables 

Organic Fried Chicken-local honey.smoked sea salt 

John's Apple Pie

Recipe: OLD BAY PIG TAILS with OYSTER TARTAR SAUCE

By Jeff Taibe

TAILS

5# pig tails

brine to cover

duck fat to cover

1/2 bunch thyme

1/2 bunch oregano

3 bay leaf

1 head of garlic (cut in half)

fryer 

1 cup old bay seasoning

5 lemons

BRINE

6 qts. Water

3 qts sugar

1 qt. kosher salt

OYSTER TARTAR SAUCE

5 oysters 

5 white anchovy

5 cornichons (chopped fine)

1/8cup capers (chopped fine)

2 T tarragon (chopped fine)

2 T parsley (chopped fine)

1 Lemon

2 cups Aioli (recipe to follow)

S&P to taste

AIOLI

2 egg yolks

2 lemons (juiced)

2 cloves garlic

1 t. Dijon mustard

2 cups blended oil

s&p to taste

PROCEDURE

• set fryer @ 350 degrees
• mix all brine ingredients until salt and sugar are dissolved 
• cover pig tails with brine, refrigerate for 24 hrs
• take pig tails from brine and dry
• put in pan, cover with duck fat
• add herbs and garlic, cover with aluminum foil
• place in 300 degree oven for 4-6 hours (done when meat easily comes off bone)
• strain oil (reserve for many wonderful uses)
• cut pig tails through separation in the bones 1-2 inches
• fry pig tails til brown and crispy
• toss in a bowl with old bay
• put in serving dish 
• finish with big squeeze of fresh lemon juice
• drizzle with tartar sauce

AIOLI

• place yolks, lemon juice, garlic and mustard in food processor
• slowly drizzle oil to emulsify
• season with S&P

TARTAR SAUCE

• place oysters and anchovy in food processor chop fine
• add aioli and remaining ingredients , pulse
• season with lemon, S&P