I scored a hog’s head from one of dad’s buddies in Kentucky and promptly put it in an ice chest and hit the highway toward New Orleans.
11 hours later I parked in front of my inn in the Marigny and set off on foot toward Domenica with the head perched on my shoulder.
Louisiana Daily Photo via rl reeves jr
Occasionally I’d stop for a cold beer in the Quarter and place the head on the bar next to my brew.
That makes a great conversation starter.
Eventually I made it to Domenica where I gifted Chef Alon Shaya with the hog’s head and in return he gave me a few packets of the hog’s head cheese that his crew had just finished making.
