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Hi, I’m Adam Stevenson and we are at Earth & Ocean Restaurant. This is in the W Hotel in Seattle, Washington. Here at Earth & Ocean, I’ve developed a program where we do all of our cured pork meats. And I work closely with the farmer up in Mount Vernon, which is about an hour and a half north of here. He’s an organic hog farmer and grass-fed beef farmer.
Working with them, they produce the most amazing tasting animals you could ever imagine. The pork is very clean and very fresh-tasting, so I’ve used their product to create all of our cured pork meats. So within that genre, I make salamis. We make cured pork muscles like we do Copa. I do what’s called the ‘Cascade Ham’ which is my version of prosciutto. I have a variety of salamis that we have developed right here at the hotel and we dry them in our dry room and ferment them right here. It’s a really great process and product. My staff is—really the staff is what does it. They’re so passionate about doing this and upholding that standard. It’s amazing.
Coming up as a culinarian, I’ve always wondered what was the connection between sausage and salami, and it took a long time to figure that out. There weren’t a lot of resources available that would answer that question. And through some encouragement here at the W about four or five years ago, I stumbled upon the answer to that question and realized that I could produce my own with the right resources and the right ingredients and the right equipment to do that.
And so, we’ve got some stuff. We’ve got some equipment and some ingredients and played around with it a little bit, and made some phone calls to some people that have helped me out along the way. And today, we’ve got this award winning product five years later and it all started here at the W. I developed a program while I was the banquet chef. It’s available in the entire hotel. We serve it out at banquets. We serve it as an amenity. We have it in the bar. We have it at Earth & Ocean Restaurant for both lunch and dinner. And we use fresh sausage for breakfast as well that we also make.
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