Here’s a look at what the Burning Beast weekend was like…..
Friday Night: Making camp and constructing my outdoor kitchen with the available materials, which consisted of some cinder blocks and a few pieces of ree-bar.
-Keep it simple.
A few fresh sardines I salt cured on thursday made for a nice smokey snack, and a sure-fire way to meet a few of the other chefs and get on the good side of the volunteers. Some fantastic craftsmen built this beautiful beast for the event, -it will be consumed by flames before the night is through!Saturday Morning: Got up early to start the fire, and put the goat on about 10:30 am
Spent most of the day basting the goat with the drippings from some flaming-salt-and-rosemary-cured pork fat!
Everyone ate, drank and made merry, and the beast got burned!
Sunday (and Monday), clean-up, battle devastating hang-over and take twelve showers to wash the smoke off!
on todays’ menu:
Capellini, with dill and mint pesto
Maccheroni. with gigante beans, rosemary, tomato -chicken brodo
Fettuccine, with a zucchini and oregano ragu