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Let's eat.

From Big Sur's killer cliff-clinging eateries to Salinas' unparalleled produce, this blog aims to sniff out all things Monterey County can stomach, via picture and prose, curiosity and appetite, hand and mouth.

Tuesday, August 24, 2010

Headcheese* for Lunch (and Beer)

If you can move quickly, you've got a great lunch adventure ahead.

Supreme sausage maker PigWizard of Palo Colorado is working on his own food truck. Until then he's going to do occasional lunches at Chef Todd Fisher's The Kitchen in Sand City, a funky loft-like industrial prepping spot tucked between metalworkers and tile masons at 354 Orange Ave.

Here's what the Wiz's got going:

Stop by tomorrow for a PigWizard lunch treat. Here's what's on the menu:

Deep Fried Headcheese* Sandwich $6
w/ whole grain mustard, sauce gribiche, cornichons & romaine lettuce
Add Hot Sicilian Sausage $3

Hot Sicilian Sausage Sandwich $6
w/ shaved fennel/spring mix salad, lemon vinaigrette
Add Deep Fried Headcheese $3

Bring your own drinks! Beer encouraged highly!
11:30am to 2:00pm
Eat-in or Pick-up only, NO deliveries
Call 831 236 1844 to place an order if your in a hurry!

I say go for the fried headcheese—after all, as star chef-food writer Anthony Bourdain says, "Food…has always been an adventure."

*head cheese; headcheese
Not a cheese at all, but a sausage made from the meaty bits of the head of a calf or pig (sometimes a sheep or cow) that are seasoned, combined with a gelatinous meat broth and cooked in a mold. When cool, the sausage is unmolded and thinly sliced. It's usually eaten at room temperature. Head cheese can be purchased in delicatessens and many supermarkets. In England this sausage is referred to as
brawn, and in France it's called fromage de tĂȘte — "cheese of head."

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