Second Thoughts Before that First Bite

Chef Shake Up at Goodstone

Ashby Inn Welcomes New Hospitality Team

En Vino Virginia

Petillant Au Printemps

Chris Pearmund of Pearmund Cellars

Wing Bowl Takes Flight

VA Celebrates Farmers Market Week

What Woman Most Informed Your Cooking Outlook?

Gut Check

Friday, July 24th, 2009

Goodstone - pig

Image: Goodstone Inn

Goodstone Inn toque Tarver King seems somewhat conflicted about the approaching slaughter season, confessing on his blog that he has bonded with the estate’s Yorkshire-Duroc hogs:

I’ve had animals raised for me before.

But this time its different. We see these guys every day, pet them every day.

His momentary waver is understandable, considering staff have cared for this particular herd going on five months now.

King, perhaps better than anyone, understands the swine was always destined to grace the Goodstone’s china–and ultimately resolves to pay his respects the best way a chef knows how: offering up a farewell feast.

We’ve isolated this pig [pictured above] and started to gorge him on nothing but Virginia peanuts to fatten him up and give him a good nutty flavor.

Every last gram of him will be cherished and very carefully prepared.

I’d love to hear from other local chefs/career farmers who’ve had to wrestle with the burden of dutifully shepherding a four-legged friend to the killing floor.

I imagine it’s a task that weighs heavily on our food purveyors–and is taken all too lightly by the average consumer.

–Warren