Wednesday, June 29, 2011
Little Water Cantina in Eastlake has a neat sandwich: wild boar (from an Oregon game farm) smoked and sauted in Mangalitsa lard. The bread is from Macrina.
They served me some.* It was great - I devoured it. I got some tortillas and a little dipping sauce and cabbage. It was nice to get cabbage instead of lettuce. It reminded me of being in Germany and getting döner kebab.
As mentioned on a Seattle food blog, they've got other stuff fried in Mangalitsa lard, which I've tried before. It really makes stuff tastes great.
I just delivered them a bunch of raw fat. By rendering their own lard, they'll save money, get their lard exactly how they want it and get the greaves. I advised them on how the most quality-sensitive people I know render lard.
In general, Little Water Cantina and Monsoon, both Mangalitsa customers, have the same problem: because they serve ethnic food (Mexican and Vietnamese respectively), people expect their stuff to be cheap and filling. Foodies tend to stay away from such places, even though they'd like the food if they tried it. At the same time, the customers who demand lots of rice (and rock-bottom prices) will leave feeling they didn't get enough food.
* I thought I was going to go to the opening of Eric Banh's new restaurant, so I just asked for a sample. Eric's place didn't open that night. My new rule: if someone offers me free Mangalitsa-based, eat all of it.
Posted by Heath Putnam at 7:14 PM