Not flawed. Not opened.
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gooooood gaaaawwwd!! Holy shit. Un-be-lieve-a-ble!! Wow!
that '78 Marques de Murrieta is among the best wines I’ve ever had. I know it may sound crazy for a wine nearly 50 years old, but I hope you all were able to get some air on it.
I dig the D’Oliveiras beer mat touch. 
that piggy looks beeeeauuutiful!! 
… and that seafood spread — be still my beating heart! 
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Just a hard boil. I prefer this dish with a fried small egg, like a quail egg, on top - I’m a sucker for a runny yolk - but this is the fancier presentation.
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You and me both. The presentation is impeccable.
Not our first rioja rodeo! It was decanted at around 4:30, and started drinking it maybe 9:30 - I wasn’t looking at my watch by that point in the evening. I thought it showed beautifully.
It was honestly not the best pig we’ve done, but even a lesser pig is pretty delicious. 
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And a few more shots, because you guys know how we feel about leftovers - a civilized lunch of oysters, the remains of the Cristal mag, the perfect brie de meaux we didn’t get to last night, the extra eggs in case the yolks weren’t perfect, and the rest of the duck liver mousse. Oh, and a 375 of ‘01 burg.
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Just seeing this thread. Amazing thread and work and what an end result! I’m not sure if some of that prep is even possible in a lot of smaller home kitchens.
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A true tour de force!! 
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Fabulous! Thanks for posting, Sarah.
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I can’t cook, but this has been a fascinating thread to follow and read
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I struggle to understand what “remains of Cristal” means.
I have never witnessed such a thing.
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Just remembered that I did the Momofuku version of this dish way back in 2011, which I think was a bit of a French Laundry homage… it was fun and excellent, but I haven’t bothered to buy a whole pig’s head since! Some photos…
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I’m guessing based on the wines that at least a couple of Berskerers were at that meal… (confirmed - actually 2 of the people who were at @Sarah_Kirschbaum 's were also at this meal??? @dcornutt and @Dennis_Atick !)
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That’s awesome- loving this thread
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Awesome! I didn’t take any pictures when I made it, but I am pretty sure it didn’t look that good.
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(sorry for hijacking this thread, but digging through the memory banks is fun…)
Found the rest of the menu from that evening…
English Muffins & Ko Soft Egg (w paddlefish Caviar, Herb Salad, Potato Chips)
“Brick” Chicken w Mushrooms & Pistachio Butter - chicken is simple prep w herbs, garlic, butter. the pistachio mushroom combo is really interesting, has a few radishes and pickled sun chokes thrown in. i
“Cereal milk” panna cotta with hazelnuts, chocolate, avocado!
Cheers and good wishes to Jimmy Sobeck who was my co-chef this evening and who I have not seen in years.
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ATL, bringing the thunder, since 2011!
In those prehistoric days when dinosaurs walked the earth, I drank Grenache-dominant Spanish reds and ripe Rhones and was not among the oeno-elect. Around 2019,@Dennis_Atick deigned to interview me at a coffee shop to make sure I was not a total wingnut (true story). The wingnut brought Roumier to his maiden dinner, (because, nervous) and the rest is history.
If your heart is in it, you can make great food in any kitchen, from the humblest, most gnarly of ingredients. If you don’t believe, try a hearty Cassoulet in winter, or Bún bò Huế after a bibulous night.
In Haiti, when someone had the gift of good cooking, you would hear “Ou gen dis dwet ou” (You, you cook with all ten fingers). May we all be welcome in such kitchens, where the aunties and grandmas, Jonathans and Brads hold sway.
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Cooking for friends and sharing bottles you love is one of life’s great joys. L’chaim!
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Brad,
That is so beautiful!!!
Wow!
I know Jimmy has gone dark in recent months.
His family is worried.
Hoping that he is ok and living life.
What incredible cooking talent here.
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