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Daniel Patterson Teaches Us How to Braise Pork Shoulder

Also of note from the March issue of Bon Appétit (besides that doughnut listicle) is a menu for a slow-cooked feast from San Francisco chef Daniel Patterson. The rustic Italian fare featured — like chicken liver crostini and a braised pork shoulder with potato and fennel purée — bares more resemblance to Patterson’s daily offerings at his casual Ferry Building outpost Il Cane Rosso. But the mag only bills him as chef and owner of Coi, where the pork recipe would most certainly have featured more foam, and which would then have been a feature more appropriate to the pages of dearly departed sister mag, Gourmet.

Hearty Dinner Party for Eight [Bon Appétit]

Daniel Patterson Teaches Us How to Braise Pork Shoulder