Greenmarket Sausage Week 2011 at Jimmy’s began with a bang (or at least some bangers) and concluded with competitive casseroles (of the French variety), bringing together food lovers of all varieties looking for a break from the wicked winter weather.
Our friends from The Piggery loaded up half a hog and did an incredible carving demonstration on January 16. Brad showed us his cool cutlery skills while Heather hung around the bar, making everyone feel like they had just come ‘round to lunch with a beloved sister. The fun started with a great spread of spicy sausages, mixed greens, charcuterie, smoked ham with beans, grilled chicken, and other seasonal fare whipped up by the great 43 chefs. Then Brad did a nearly two-hour long slicing and dicing demo, carefully explaining how all parts of the pig are turned into edible cuts and extras (we learned where the lard comes from). If you missed the show, Working Class Foodies did a brilliant video of last spring’s butchering demo, which you can check out to see a similar demonstration.
Thanks to The Piggery, which is one of four CSAs currently using Jimmy’s No. 43 as a distribution point in Manhattan, we had plenty of great pork dishes on the menu all week long.
Saturday, January 22, was the culminating event for Greenmarket Sausage week: Jimmy’s No. 43’s 3rd Annual Cassoulet Cookoff! At the end of stuffing ourselves, the people’s choice awards went to:
• Emma Feigenbaum and Cody Williams of Martha Stewart Test Kitchen (1st prize)
• Andrew Gottlieb, Mr. Food (2nd prize)
• Simon Glenn, aka Tchoup Shop (New Orleans Caterer – 3rd prize)
There were a great variety of entries judged by Cathy Erway, Ed Yowell, Matt Timms and Rachel Wharton. Donna Gelb was our recipe tester. The judges’ choice awards went to:
• Andrew Gottlieb (1st prize)
• Simon Glenn (runner-up)
• Raiza Costa of Brazil (Honorable Mention)
• Emma Feigenbaum and Cody Williams (Honorable Mention)
Huge thanks go out to Heritage USA, Microplane, Anolon Gourmet Cookware,and Wusthoff, the great companies that donated this year’s prizes.