We just got back from a lovely weekend on Nantucket Island. If you have never been there before, you should make it a point to see it at least once in your life. With its cobblestone streets and lovely little shops and galleries, Nantucket is a wonderful summer get away spot.
We had two exceptional meals while on the island. The first was at American Seasons, a hip little place in downtown Nantucket. The menu is very creative and quite delicious. I started with a foie gras tasting that was very tasty. My entrée was “American Seasons Fish Chips” which was a very creative take on the New England classic. This version was yellow fin tuna wrapped in potato and then quick fried so the potato cooked and the tuna was still rare. This over mashed English peas with a Tartare sauce vinaigrette and lemon confit. It was out of this world and I can’t wait to try it at home.
The next night we dined at Toppers, a fine dining restaurant at the Wauwinet resort and spa. Here I had one of the best meals I have ever had. I started with an heirloom tomato salad which was divine. But the piece de resistance was my entrée titled Piggly Wiggly- Suckling pig served with egg yolk ravioli and a black fig puree and emulsion of corn. The yolk ravioli broke over the succulent baby pig and every bite was covered in eggy goodness. The suckling pig had been milk fed its short little life making it the most delicate and delicious thing I have ever eaten. If you ever get the opportunity to try this dish I highly recommend it.
Nantucket is a wonderful place and Suckling pig is my new favorite dish.
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4 comments:
What's lemon confit?
it's a method of preserving lemons in salt. It's often used in African and Middle Eastern cooking.
MMMM, I've always wanted to try suckling pig. My ideal meal would be foie gras, suckling pig, and veal. And I would wear my harp seal overcoat while I enjoyed my delicate and tender meal.
that's exactly how it was served.
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