Brett A. Smith

An appetizer I will be featuring this weekend is going to involve headcheese, which is not a cheese at all, but essentially a terrine featuring the meat from a pig’s head and trotters. I will probably serve it with some pickled fruit and some nice bread from the Co-op, but we’ll see.

Starting on Wednesday, I have a new sous chef — Micah Melton.  I am very excited for the direction of the food. Micah and I have been working together starting in culinary school and I got him a job at Linn Street.  We both ended up dropping out together and we’ve been working closely on new ideas for both regular menu items as well as new, exciting specials and dessert items.  Be sure to stop in and see what we are up to.

With Micah taking over as my sous chef, I want to publicly thank Chad Shoemaker for everything he has done for me and the restaruant.  I have a lot of respect for him as a chef and wish him the best of luck in his journey to Oregon.  Thanks, Chad.

my suckling pig came in today for a new appetizer. i’m braising the majority of it, making soup with the head and feet, and i am trying a miso cure on the belly for sort of an “asian bacon”. it was awesome to break down a whole pig because i have never had the chance to before. i would encourage it. it is a great way to see how an animal can be broken down and used in different ways. i literally didn’t throw away a single thing.