A blog about chefs, travel, food sourcing and anything cool.
Source: chefkevinpenner.com
Some fatty tuna belly from the fish we fabricated tonight.  (at North Fork Table and Inn)

Some fatty tuna belly from the fish we fabricated tonight. (at North Fork Table and Inn)

A 191 pound bigeye tuna caught Friday afternoon in Fishtails Canyon.  (at North Fork Table and Inn)

A 191 pound bigeye tuna caught Friday afternoon in Fishtails Canyon. (at North Fork Table and Inn)

Yellowfin tuna and Mahi in the house (at North Fork Table and Inn)

Yellowfin tuna and Mahi in the house (at North Fork Table and Inn)

Guanciale and prosciutti

Guanciale and prosciutti

Prosciutti begin. (at North Fork Table and Inn)

Prosciutti begin. (at North Fork Table and Inn)

Berkshire pork legs just pulled from the salting and shaping phase…now to wash and hang. (at North Fork Table and Inn)

Berkshire pork legs just pulled from the salting and shaping phase…now to wash and hang. (at North Fork Table and Inn)

Salting the leg for prosciutto.  (at North Fork Table and Inn)

Salting the leg for prosciutto. (at North Fork Table and Inn)