Menu for the Week of October 21, 2013 — Our First Ever Pop Up Chef Event!

Menu for the Week of October 21, 2013 — Our First Ever Pop Up Chef Event!

Time to get our restaurant juices flowing!  This Wednesday, please plan to spend your lunch hour with us at our first ever Pop Up Chef Event in the Westside Provisions District, located at 1100-1210 Howell Mill Road, Atlanta, Georgia 30318, where we’ll be serving from 11 a.m. to 2 p.m.:

Prosciutto and Heirloom White Bean Chowder with Crispy Gorgonzola

Fennel & Lemon Roasted Porchetta with Pan Drippings on Fresh Baked Ciabatta, served with Malt Brined Fried Potatoes

Homemade Meyer Lemon & Vanilla Sodas with Fresh Mint

When open, the event features a weekly rotating selection of  your favorite Atlanta chefs, and you can also visit the event’s ongoing Facebook page by clicking here!  We are so excited to be featured this week.

Stay Hungry Atlanta!

Fresh (Linked)

  • Sweet Hot Italian
  • English Breakfast
  • Lamb Merguez
  • Knock-Braut
  • Hot Boudin
  • Chicken Fresco
  • Beet Borderlaise
  • Salchicha del Diablo (SPICY RETURN!!)

Primal Cuts / Prepared Items

  • These items are available only at the retail shop!
  • Dry-Aged Ribeyes (Brasstown and Meyer)
  • NY Strip (Brasstown)
  • Hanger Steaks (Brasstown)
  • Center Cut Pork Chops (Brasstown)
  • Quail (Manchester Farms)
  • Whole Rabbits (Rabbit Man Farms)
  • Creole Smoked Whole Chickens
  • Magret Moulard Duck Breasts (Hudson Valley)
  • Gullah Ham
  • Leaf Lard (Perfect for making biscuits!)

Pate

  • Chicken Liver with Arkansas Black Apple & Ginger Aspic
  • Rabbit Liver with Spicy Mayhaw Aspic
  • Pork Rillettes with Herb Butter

Whole Muscle or Cured

  • Prosciutto (10 month & 12 month) – (New Retail Item!)
  • Smoked Guanciale
  • Pancetta (Calabrian Chili)
  • Pancetta w/ Three Herbs
  • Duck Prosciutto
  • Lomo
  • Bresaola
  • Coppa

Crepinettes

  • Pork Chops and Applesauce Crepinettes

Salumi

  • Spanish Chorizo
  • Pepperoni
  • Hunter Salami
  • Fegatelli Snack Sticks
  • Petit Sec Snack Sticks
  • Genoa
  • Finochionna
  • Black Pepper Sorghum  
  • Rosette de Lyon  
  • Saucisson a L’ail
  • Lamb XUONG (NEW ITEM) 
  • Salami Cotto  

Smoked

  • Hot Dogs
    • All Beef
    • Pork & Beef
  • Veal Bologna
  • Mortadella
  • Gullah Hams
  • Andouille
  • Bacon
    • “The Original” — Sorghum and Cracked Black Pepper
  • Tasso

Terrines

  • Bacon and Roasted Mushroom
  • Pork Belly Wrapped Fig with Pistachio

Why Not?

  • Chicharrones
  • High Road Craft Ice Cream “Frozen Trotter” Pints
  • Femur Cut Marrow Bones
  • Duck Fat
  • Stocks, Ox Tails, and Trotters, Oh My! (you never know what we have in stock…)

Jerky

  • Sweet Southern
  • Peppered Umami

Cheese Course

  • Stackhouse (Spinning Spider)
  • Fortsonia Lmtd Run.  (Nature’s Harmony)
  • Ardi Gasna (Pyrenees Mountains)
  • Bayley Hazen Blue (Jasper Hill Farm)
  • Big Bloomy (Caly Rd.)
  • Waypoint (Caly Rd.)
  • Georgia Gold (Nature’s Harmony)
  • Hunkadora (Prodigal Farm)
  • Rocky Battle Blue (Sequatchie Cove)
  • Cumberland (Sequatchie Cove)
  • Dancing Fern (Sequatchie Cove)
  • Bloomsbury (Caramont Farm)
  • Condor’s Ruin  (Many Fold )
  • Garrett’s Ferry (Many Fold)
  • Clothbound Cheddar (Cabot)

Bread

  • Assorted baguettes, pretzel bread, and hot dog buns from H&F Bakery

Accompaniments

  • TRU Bee Honey (Franklin, TN)
  • Sorghum Syrup (Hughe’s Farm)
  • Rancho Gordo Beans
    • Borlotti
    • Yellow Eye
    • Good Mother Stallard
    • Goat Eye

Gifts

  • The Spotted Trotter Artisan T-Shirts (3 styles)
  • Reusable The Spotted Trotter Grocery Bags (only $3 each!)
  • Meat Bucks (Gift Certificates!)
  • MEATPAPER Quarterly Periodical
  • Flavors Magazine
  • Assorted On-Topic Hardcover Books (miscellaneous authors)
  • Bacon-Themed Accoutrements (assorted)

2 comments

  1. Cathy Creel

    Do you ever get local organs or can you? I am particularly interested in ground, pastured pig heart to mix in with my ground beef.

  2. Chef Ouzts

    Hey Heather or Tyler, Thank you for your email. We are a bit confused. Can you explain exactly what you are asking us in the email? Thanks!

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