Goose Island Beer Dinner

The day after Meatopia I was lucky enough to visit Resto again for their “American Beer Dinner”: Goose Island Beer Dinner

Goose Island Brewmaster Greg Hall
Executive Chef Bobby Hellen
Resto, 7pm, July 12 2010

First Course:

Cherrystone Clams, Guanciale and Basil

These were HUGE and just SO delicious. The most amazing baconiness from the Guanciale… and the touch of basil… YUM. These were devoured SO freaking fast, gone in a blink of an eye. I only got two :[ I was too busy helping pass out the food that I was left with practically none :[ Haha.. bitter.


Guanciale (Italian pronunciation: [ɡwanˈtʃaːle]) is an unsmoked Italian bacon prepared with pig‘s jowl or cheeks. Its name is derived from guanciaItalian for cheek. Guanciale is similar to the jowl bacon of the United States.

Pork cheek is rubbed with salt, ground black pepper or red pepper and cured for three weeks. Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate.

Guanciale is traditionally used in dishes like pasta all’amatriciana and spaghetti alla carbonara. It is a delicacy of central Italy, particularly Umbria and Lazio.

Source: Wikipedia


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