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.
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.