Pork and Pickles

You can’t always just take yourselves too seriously. A while back we made hotdogs from a pig we butchered. This week we pulled them out of the freezer and fried them up into delightful little corndogs. Our staff consumed most of them, but we also sold them on our $5 happy hour menu. Let it be a reminder to all our chef friends- you can play around. This job is supposed to be fun. .buzzard_

Linguine: Caputo 00 flour, egg yolks, Iliada kalamata evoo, kosher salt, turmeric or squid ink. The small pleasures of kitchen work. I will grind out pasta into the wee hours of the morning anytime.

Some nice home cooked food for this rainy Monday night. My partner isn’t a professional cook (he’s an engineer) but every so often he lays it down in the kitchen. He’s from Seattle originally, and always misses the authentic Asian flavors of the west coast cities. Yesterday he spent half the day making these delicious steam buns. He makes a big batch and freezes them. Tonight I came home, pan fried up some duck breast and made a quick fish sauce slaw with the last of our daikon radish store crop from our garden. It was simple. It was perfect. So here’s your P.S.A., food doesn’t have to be fancy to be nourishing, delicious, and eaten with intention.

Last week we did a series of beer pairing dinners. The salad course was a light, almost palate cleansing break in the five course meal. Butter lettuce, coriander roasted cauliflower, winter radishes, and pecorino romano, with an orange-truffle oil- white balsamic vinaigrette. We paired is the Coolship Regatta, a collab between and 📸

This sweet babe is Buzz! He’s been our foster for a few months, and we have been trying to find him his furever home. He’s neutered and has a clean bill of health. He’s great with other dogs and socialized with kids and adults of all genders (he loves everyone)! He’s temperamental around cats, but may be able to be trained. He’s currently living in a home with a cat, but he does tend to chase him. Buzz is good on trails (on and off leash), full of energy, and is learning tricks and manners quickly. He’s perfectly potty trained and crate trained. All I was is for this sweet dog to find his family. Please share widely. Let’s get this boy the life he deserves.

Experiences make the best gifts! So I am thrilled to announce two group cooking classes in January! The first is a kids class (ages 7-12) and the second is the crowd favorite: Build Your Own Charcuterie Board. Let’s break up the mundane winter with a small group experience that’s equal parts education and fun. Purchase tickets at porknpickles.com. Link in bio.

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Portugal, Oporto. Stepping into something new for the rest of November.

Gem City Platter. Dayton Station.

Thanks for the glamour shots .

What are fueling up for on this beautiful fall morning? For me it’s yard work, meal prep, and having my nieces over for a sleepover.

Please share! Buzz is getting a lot of love and care, but it’s getting quite expensive. If you can pitch in to help cover the costs of getting this little bully babe healthy, and finding him a furever home it would be greatly appreciated.

watermelon, heirloom tomatoes, whipped goat cheese, orange blossom pickled fennel, basil, mint, sour beer gastrique, fennel pollen, evoo.

Savory Cheesecake: Walla Walla onion rings, braised cippolinis, heirloom tomatoes, pepita-basil brittle, pistachio butter, amaranth greens.

End result of the chanterelles harvest: rotini (gluten free- - which btw is actually delicious), chanterelles, dill & basil, sweet corn cream sauce, black pepper and ricotta.

Brew Week Dinner for Four (Reserved Seating) | Little Fish Brewing Company Join us for a 4+ course, 5 beer tasting menu on Monday, July 11th, 2022. Chef Becky Clark and head brewer Sean White will introduce each course, and explain the thought process behind the pairing. These dinners are one of our favorite things we do here at Little Fish, and couldn’t come more highly...

Pacific oysters in all their glory.

smoked trout, crème fraîche, dill, pickled mustard seed, bee balm blossoms, seeded rye sourdough toast.

broccoli, sesame aioli, soy vin, sambal cashews, apples, pickled ramps.

pea, radish, bacon, lemon cream.

Chef Becky has been conceptualizing this family style platter for quite some time, and is excited to announce that it’s officially on the menu. Four piece buttermilk fried chicken, hot spring honey, creamy grits, cambozola cheese, pickled ramps, wild garlic mustard puree, asparagus, mizuna salad (), preserved lemon vinaigrette, pistachios, and wild edible garnishes. Serves 2-3 people and is daily until 8pm. Shout out to Sous Chef for her collaboration on it. You don’t want to miss this one!

beef cheeks : polenta : asparagus : horseradish hollandaise : pea shoots : sorrel

Charcuterie 🍾

Join our team at ! We're hiring full-time, part-time, and seasonal positions. We need seasoned line cooks and prep cooks, but we also have space on our team for folks who are just getting started in their culinary careers. You bring a good attitude and work ethic, and we'll teach you how to cook. Apply by sending resume and cover letter to kitchen .com . .

A lot of our family members have birthdays in February. We make them share one party and one cake, so we make it a good one.

Last Thursday we held our first class in the US Regional cooking series. Everyone was vaxxed and masked (until dinner time), and lots of us tested day of. It’s not perfect, but it’s the balance we choose to keep the class running. Thanks for all that participated. It was loads up fun. It’s not too late to sign up for our next three classes. This week we are doing Southern/ Cajun! Sign up on our website. https://www.porknpickles.com/cooking-classes-events/us-regional-cooking-class-series Athens, Ohio

Off the clock and on the slopes.

Our next cooking class series is now live just in time for your last minute Christmas shopping. This is a four part series, with the option to purchase individual classes as well. If you’re planning to do the entire series act fast, as space is limited, and once any of the classes are full, the series discount will no longer be available. Purchase your tickets online at https://www.porknpickles.com/cooking-classes-events.

Build Your Own Charcuterie Board: a cooking class. December 29, 2021. Athens, Ohio. 6-8:30pm. $65 per person. https://www.porknpickles.com/cooking-classes-events/build-your-own-charcuterie-board-a-cooking-class.