September 04, 2013 Slideshows » Food & Drink

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Collards & Carbonara Release Party 

Tuna sashimi passed appetizer
Rabbit terrine on homemade crackers
Stacks of books greeted guests entering Hog & Hominy for dinner.
Mike Lata’s oyster with coriander crème fraiche and albino paddlefish caviar
Andy Ticer and Michael Hudman’s fried green tomatoes with BBQ pork belly and refried hominy
John Currence’s herb butter poached shrimp with pickled celery, butterbean puree, and heirloom cherry tomatoes
Andy Ticer and Michael Hudman’s short ribs
Andy Ticer and Michael Hudman’s collard greens with belly ends and hominy
Andy Ticer and Kelly English celebrate the final course -- English’s Mennonite lamb belly with onion fondue, tomato marmalade, brown butter vinaigrette, and radish gremolata.
John Currence, Andy Ticer, Michael Hudman, Kelly English, and Mike Lata prepare for service.
8/10
Andy Ticer and Michael Hudman’s collard greens with belly ends and hominy
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