Eating Vincent Price: Pub Grub
We pulled some recipes from some of Mr. Prices favorite pubs. We made Chris peel all the yellow beets. The sausage was a bloody mess, quite bloody indeed, but well worth the bloodiness. We used 40% pork fat, 20%pork meat, and 40% blood for the slurry, adding only salt and pepper to season. We lit the Pears Helene on fire at the end of the evening. What is Pears Helene you ask? Invented by French Chef Escoffier, it's a poached pear served with vanilla ice cream and chocolate sauce. Our poaching liquid included wine, sugar, and spices.
Janet Davies from 190North stopped by and had dinner with us! Check out 190North on October 30th at 10:30pm to catch our dinner at the Convent.
- Toad in the Hole, Housemade Pork Belly and Pork Blood Sausage
- Yellow and Red Borscht, local beets
- Kedgeree of Salmon, Pearl Barley Risotto
- Pears Helene, local pears
Read about the dinner on Chris' blog.
Photos by Lorenzo Tassone
