Tag Archive for 'prosciutto'

This Just In – Saltimbocca

Our own wild boar prosciutto has been hanging for 18 months and it is absolutely stunning. Meanwhile, Mac Magruder’s rib-eye veal has been aging in the meat locker for the past few weeks. Add a little bit of sage, and we’ve got saltimbocca (Italian: jumps in the mouth) – on the menu starting tonight and into the weekend. Also, Chef Paul Canales just got back from Chinatown where…