Herbfarm, Serious Pie and Quick Hams

The Herbfarm's executive chef Chris Weber, working with sous Ben Smart came up with the idea of doing simple hams in 65 days. They were kind enough to share the recipe (see the link).

I gave that recipe to Gray Brooks and Tony Catini at Serious Pie (a Tom Douglas restaurant in Seattle specializing in pizza), and they transformed it a bit. They are just now tasting their hams, and they are very satisfied with them.

This makes me very happy, for many reasons:

• The Herbfarm guys (Chris and Ben) are nice enough to share information. A lot of chefs are ridiculously secretive.
  

• The recipe uses previously frozen, skin-off meat. We can always supply that. It is nice to be able to prove to people that our stuff, even frozen, beats everything else out there.
  

• This is the first time I've heard of someone other than the Herbfarm achieving success with the recipe.

I have a lot of goodwill for Chris and Ben at the Herbfarm.