THE PORK WHISPERER

Chef Lee Hillson says: let the other guys pick basil from the resorts herb garden, Im curin meats. Well, he doesnt really say that, but he is on a path to fulfill a longtime dream—to manage his own charcuterie locker, aging things like various salamis, prosciutto, and other stuff to make dinner at T. Cooks feel like a Napa or big city experience.

Hillsons just back from a Holland America cruise where he taught cooking classes and prepared special Mediterranean menus for the moneyed sea-farers. Back stateside, T.Cooks was serving the same dishes in the dining room, and theres still a couple days left to try portions of that Holland America menu. You can order up the fried tomato cakes with fava bean puree, or an insanely comfy pasta alla carbonara, topped with a yolky egg and presented with a slice of swine that nods to Hillsons 2008 Iron Chef battle, where his secret ingredient was ham.

Which brings us back to that locker. Hillson hopes to have meats take over the space you see here, with rows upon rows of hanging deliciousness. The higher the demand, the more exotic the meat. So that means its up to us, folks. Meantime, enjoy your EATERAZ tour deep into the charcuterie cave.

Category:

Entertainment

Tags:

• lee hillson
• royal palms
• eateraz
• phoenix
• scottsdale
• dining

[ajdiana2]

5 star,,, Lee is the best visit him at The Royal Palm in Phoenix