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Wednesday, September 28, 2011

Woodsman Update

Posted by Tony Perez on Wed, Sep 28, 2011 at 11:59 AM

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Eater's Erin DeJesus has posted an interesting Q&A with Jason Barwikowski, head chef Duane Sorenson's soon-to-open Woodsman Tavern. We learn that the the restaurant will have a "Wood Stone 'Josper' oven, only the 11th of its kind in the States," a raw bar, and that the menu will be rooted in ham. Why ham, DeJesus asks?

"Ham is kind of a cornerstone of a lot of cookery, whether you realize it or not. The curing process and the aging process is really no different than bacon, although more refined. We're going to showcase artisan food, and artisan ham is as real as it gets. It's a lot of patience, a lot of time — kind of like the way I cook... A lot of my cooking is really long, slow cooking [that] pulls out flavors — and that's basically what ham is doing..."

I'm more than happy to make ham and oysters the cornerstone of my eating.

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