Comments on: Becker Lane “Acorn Edition” Berkshire turns Cafe Pierre into Swine Mecca

By: Dinner At Cafe Pierre Manhattan Beach

Dinner At Cafe Pierre Manhattan Beach — Thu, 25 Feb 2010 00:19:20 +0000

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By: Chef Remi Lauvand: The Love Is Under the Lid At Café Pierre | e*star LA

Chef Remi Lauvand: The Love Is Under the Lid At Café Pierre | e*star LA — Wed, 17 Feb 2010 19:24:41 +0000

[...] Becker Lane “Acorn Edition” – Sinosoul [...]

By: H.C.

H.C. — Tue, 16 Feb 2010 00:06:56 +0000

I actually was foie’d out by the Cafe Pierre dinner; it was good, but more impressed by the potted/jarred pork stuff (trotters! head cheese!) I’m sure my share of that terrine is happily taken up by a table neighbor.

And the rib did have a texture and flavor that’s closer to really good pork belly! Would’ve been fooled if I wasn’t menu studying at the front-door with my early arrival.
H.C.´s last blog ..Special Foodventures #153: Urban Hike and Eating Off Streets!

By: Lefty A

Lefty A — Sat, 13 Feb 2010 05:54:04 +0000

Berkshire is such a sweet secret in LA, but hopefully not for long.
My wife and I will soon have north Los Angeles county raised, free range, acorn finished Berkshires. People in the know are liking their lips waiting for this fall to get here

By: gourmetpigs

gourmetpigs — Thu, 11 Feb 2010 09:02:21 +0000

I totally missed the connection to Michael Pollan’s book. I’m so bad with names I read in books! But thanks for pointing it out though, now I want to bust it out again and find that section.

That “hog” dish was my favorite of the night, too bad he only got 50 lbs. Wonder if there’s any left ..
gourmetpigs´s last blog ..Chinese New Year Brunch at The Langham in Pasadena

By: Hobson's Choice

Hobson's Choice — Thu, 11 Feb 2010 06:47:58 +0000

Hey Toni, Thanks for the link. It really is amazing pork isn’t it? I am about one year ahead of Cafe Pierre in the Acorn Edition process. Where Chef Lauvand just received the fresh product, I just received the spallacia. That is the prize I gave to Menu for Hope, on which you so graciously commented. Keep up the great work.
Hobson’s Choice´s last blog ..Market Watch – Winter 2010

By: TonyC

TonyC — Tue, 09 Feb 2010 23:46:55 +0000

Not quite convinced veggies such as sprouts need to be sous vide, but the chef must’ve had his reasons. Acorn Edition sausages are also available for purchase directly from La Quercia, and the rear legs, which chef Remi spoke of, are being cured as we speak thus won’t be available until sometime in late 2011. Personally, the sausages really drove it home. On our side of the table, I basically devoured the entire pork plate by myself, with impunity. Sorry Southbay kiddies.

By: Diana

Diana — Tue, 09 Feb 2010 23:02:01 +0000

Let it be known – pig is gooood.

That said, I was perfectly content chowing down on bread last Thursday night.
Diana´s last blog ..Coriander-Orange-Scented Red Lentil Soup — I command you to make it