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Tuesday, October 13, 2009

Friday's Weekly Beast Menu at One Market Was All About the Duroc Pig

Posted By on Tue, Oct 13, 2009 at 2:29 PM

click to enlarge Oink-oink: Maple-pecan crêpes with caramelized bacon ice cream. - M. LADD
  • M. Ladd
  • Oink-oink: Maple-pecan crêpes with caramelized bacon ice cream.
One Market Restaurant (One Market at the Embarcadero) started an intriguing meaty menu option earlier this month called The Weekly Beast. The prix fixe meals -- the restaurant calls them Head to Hoof dinners -- drop Fridays and Saturdays, side by side with chef Mark Dommen's regular menu.

First week up, the beast was goat. Last weekend, it was all about pork -- specifically, Duroc pig from Beeler Pork in Iowa (Duroc is a 19th-century American breed). The menu ran through pig's head terrine with mustard chlorophyll and perfectly diced pickled apples, smoked pork belly salad, pig confit and grilled chop, and spit-roasted fresh ham. There was an amazing sweet ending of maple-pecan crêpes with caramelized bacon ice cream and Maker's Mark caramel sauce. The only tarnish on an otherwise golden meal? The crêpes could have stood to be warmer, all the better to sop up that bacony ice cream.

Upcoming Weekly Beast menus explore Muscovy duck (Oct. 16-17), Wyarte Farms lamb (Oct. 23-24), and Five Dot Ranch beef (Oct. 30-31), including beef heart à la chef Jean-Louis Palladin, the deceased Washington D.C. chef Dommen once cooked with. Cost: five courses for $49. Add half-glass wine pairings from sommelier Melanie Mancini for an extra $20, or order the same pours à la carte.

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Mary Ladd


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