Where I Eat

Behind the Scenes

Chef Craig Deihl reviews  at post.venue.name
"Pulled down a couple of cured items. Here we have coppa, Lonza, fennel salami and genoa salami"
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Chef Craig Deihl reviews  at post.venue.name
"Charred strawberries with a lemon and bay syrup @goat_island_gatherings . They went great with sweet biscuits and whipped cream"
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Chef Craig Deihl reviews  at post.venue.name
"Super fresh black bass about to get covered in salt and roasted in the fire @goat_island_gatherings"
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Chef Craig Deihl reviews  at post.venue.name
"Beef knuckle bresaola. Cured like bresaola then stuffed into a beef bladder like culatello and hung for 7 months. What a Fantastic result!"
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From My Menu