Mmm, confit.Photo: Jonathan Crowe via Flickr
We mentioned David Hammond's interest in groundhog dining yesterday, so Soapbox points us to the answers it got when it asked chefs for their groundhog suggestions. It's pretty much a catalog of chef's favorite things to do with any meat right now: braising (Nathan Sears, Vie), confit (Christine Cikowski, Sunday Dinner Club), serving it three ways (Paul Fehribach of Big Jones, who'd chicken fry the legs, confit the hind, and sous vide a sausage of the middle)— and last but not least, snarking (Belinda Chang, NYC wine director, who says "Carpaccio with shaved perigord black truffles"). There's even a hint of revenge in some of the ideas— Rob Levitt of The Butcher & Larder says "since they are known for their dam-building skills, I might brine it (they do like the water!) and smoke it over oak. Something of a poetic injustice." (We think that's actually beavers he's talking about, but whatever.) [Soapbox]
