Hello From Truckee California

[forno di Lucca]

beautiful stuff Jacob.....as you said there is nothing better than some warm bread, some sliced prosciutto, and a nice gorgonzola-marsapone spread......awesome

and very nice work on the duck sausage and the head cheese...one of my favorites as well......

Originally Posted by jacobburton

@Forno di Lucca,

Because you're interested in charcuterie I thought I'd through a couple pictures your way. Again, they're from my phone, so try not to hold it against me. From left to right: duck prosciutto that we served as an amuse, wrapping it around a ball of cantaloupe and dressing it with truffle oil, micro watercress and Cabernet salt; duck sausage curing in the walkin; head cheese (one of my specialties).

[dusty]

Originally Posted by Les

Jacob,

Whats the name of the restaurant? You are right up the hill, I'd like to make it up there sometime and check it out.

Les...

I wanna go too! Let's do it Les. Sounds like a fun way to see you guys again, and sample some fanastic eats. I bet we even learn a thing or two.

dusty

[Les]

Dusty,

I just noticed your post. It would be great to meet up with you again. How about after the holidays? Things are starting to get a little crazy around here. It might have to be the third weekend. We are headed to San Fran for the Kraft Bowl (the 9th) - Go Pack!!

Les...

[dusty]

Sounds great. After the holidays it is. Hope you have a great one.

Kraft bowl??

dusty

[Les]

Originally Posted by dusty

Kraft bowl??

Football dude. Nevada got down to 13th in the nation (AP, BCS has us at 15) - not bad for a po dunk little university. When we beat Boise (#4), it was magical. If you are into football, watch the game Jan 9th - ESPN. Our quarterback will blow your mind.

Anyway, back to food and wood. I'll get in touch about a week in advance of when we can make it. Hopefully you two can make the trip as well.

Les...