New tasting menus at Cucina 24 offer a full-body experience

Cucina 24 and chef Brian Canipelli have been presenting a special supplemental menu to Cucina’s regular offerings lately. It’s a concept that revolves around a snout-to-tail style of cooking, wherein the chef goes, literally, whole hog (or cow or lamb, for that matter).

Canipelli recently featured a seven-item menu of dishes created using local veal as the centerpiece — the meat came from just one veal calf, but the entire animal was used, from head to tail. The menu included calves’ liver crostini; veal tenderloin carpaccio with fava beans, truffle oil and Parmesan reggiano; a grilled skirt steak with butter peas, tomato salad and saba (a grape-must syrup) and a handful of other plates ranging in price from $5 to $28.

Canipelli intends to keep serving these menus, branching out to use meat from other locally (or at least regionally) raised animals. The menus will be available for a la carte selections, but the chef can craft a full, multicourse tasting upon request.

The whole-animal menus will have limited availability, says Canipelli. “I’m going to try my best, maybe just offer them on the weekends at first,” he says. As the menu grows in popularity, he will offer it on a more consistent basis.

But, no matter what, certain cuts of the featured animals will run out first. “I’m putting on the menu ‘subject to availability.’ Obviously, when you have a whole animal, you don’t have 50 tenderloins or rib-eyes to sell,” he says. “There’s four to six of them on the whole side of veal. Once that part runs out, it runs out. And that’s just the nature of working with an animal.”

What pieces and parts are not being sold on the tasting menus are generally turned into cured meats by the chef. Currently, Canipelli has a bresaola (air-dried, salted beef, generally top round, aged two to three months) hanging to cure. It should be ready to sell some time near the end of July or early August, he says.

Canipelli has lately been getting into the habit of ordering whole animals as often as possible. It’s a cost-effective — yet very labor-intensive — way to get a good variety of dishes, and employing creativity is a must. He recently ordered a half-dozen suckling pigs from which he’s been making a quite delicious terrine of sorts. He presses the meat, seasons it with salt and fennel pollen, lets it firm and then fries the slices. The pigs come from Thackery Farm in South Carolina.

Red Ted Art's Blog » Blog Archive » Kids Crafts: Loo Roll Animal Zoo

. I bought this book ages ago for Red Ted, who was less interested in it. Maybe it is an age thing,  I don’t know? Pip Squeak (coming up to 20mths) adores it and has for quite some time. The books is simple: each double spread page has 24 animals depicted (you can see 12 on the cover). They drawn in a simple colourful style. As you turn the pages, the background changes in colour – e.g. blue, so that in that case the bunny and pig “disappear” as their body colour blends into the background colour (see cover, they are blue) and the child is asked “who is hiding?”… To mix it up a little, there is also a “Who is sleeping?” and a “Who is crying?” page etc. And the page that mine like best:  ”Who is backward?” For some reason, in our house this translates into “Who is showing us their bottom?”… and Pip Squeak loves tapping her bottom and saying “Po-Po” (in German). Very sweet, simple book with appeal to “design geeks”.

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