Another experiment successfully concluded. This time around we joined Chef Matt Hinckley (who some of you may know as a former sous chef at Michael's Genuine) at The Hoxton, the first of three new venues to open in the Axis building in Brickell, where he served us up a variety of tasty critters in a variety of tasty ways: alligator, rabbit, duck, and lots of pig. You can see all of my pictures in this Cobaya Hinckley flickr set; and here's a recap at Food For Thought (if you attended and have one yourself, send the link). In the meantime, here's the menu:
Rabbit Liver Toast rabbit liver pate. tangerine jam. tarragon. house baguette.
Duck Egg Quiche 45-day duck confit. beemster xo. chives.
Fried Alligator salsa negra. lime.
Bacon Old Fashioned bulleit bourbon with bacon. orange peel. maple sugar.
AT THE TABLE
Home Baked Breads homebrew bread. alaskan sourdough. roasted garlic bulb. evoo.
Charcuterie pork rillon. rabbit terrine. duck ham. tasso. lardo. 15-day ham. venison biltong. homebrew mustard. pickled stuff. prune mostarda. jerk boiled peanuts.
Cigar City Maduro Brown Ale
Local Bitter Greens endive. purple cress. dandelion greens. herbs. pickled chilis. crispy pork belly. apple cider vinaigrette.
Holy Mackerel Special Golden Ale
Cider-Braised Turnips crabapple wood smoked hog jowl. leeks. juniper berry aioli.
Innis & Gunn Rum Cask Aged Ale
Three Little Pigs grilled pork chop. crispy pig head. andouille. grilled cabbage. apple butter.
Shipyard Brewing Co. Monkey Fist IPA
Pig Fat Cookes & "Ten Fidy" Imperial Stout Ice Cream tangerine segments. buddha hand candy. zests.
Oscar Blues Brewery "Ten Fidy" Imperial Stout
Big thanks to Chef Hinckley and his kitchen crew at The Hoxton for a fun meal, to all the FOH staff who took such good care of us all night, and of course, most of all, to all of the guinea pigs whose ongoing support makes these kind of events possible.