Smithfield Fresh Pork Foodservice Comes to Chicago for their 5th National Chef's TableWednesday, August 03, 2016 Elaine Rau
DURoC pork is a superior breed of pork that is all natural. It's bloodline has been kept intact for centuries since its discovery dating back to Christopher Columbus. DURoC hogs are known for their distinctive red coloring, extreme smoothness, and carcass quality. It is considered the best pork available and chefs worldwide are trying to get their hands on this premium pork to experiment with new dishes.
Last week during the Chef's Table, hosted at the newly opened restaurant called Honey's located on 1111 W Lake Street in Chicago, we got to taste a variety of hand passed hors d'oeuvres. The one pictured below is called the Pork Rillette that has a slice of slow-roasted Smithfield BBQ pork shoulder, horseradish, and celery root on top of a crostini.
These oysters are call Oyster Rockefeller - there is a decadent mix of spinach, Smithfield bacon and breadcrumbs inside.
Pictured below on my right is Chef Frank Dominguez. He is one of the chefs who works directly with Smithfield's Fresh Pork Foodservice and brought the flavorful dishes made of DURoC to life.
Notice the little bacon bits on the top of the cream puff and inside the fudge - these were DELICIOUS!!! The Bacon Cream Puffs had Smithfield bacon cream, candied bacon, and a caramel drizzle. The other was called Bacon Chocolate Crunch Bar and had candied Smithfield bacon, chocolate custard, and feuilletine.
After dessert I tried the Rum PunchBacon cocktail... it was very interesting. They used washed shipwreck rum, pineapple, orgeat, lime and of course Smithfield candied bacon.