San Francisco Foodies: Eric Sternberg
Whole Hog: Eric Sternberg – Images by Jason Steinberg
Eric Sternberg experiments with charcuterie in between his usual shifts at Zuni Cafe. The process he has mentioned is called Whole Hog (and can be found on Facebook). I haven’t met many people who cook things in the old world ways. I mean, growing up as a kid in the Midwest we canned and pickled things…as a necessity to have some wholesome goodness during the long fun winters. But who does that sort of thing in California…the land of plenty? Oh yeah, Eric Sternberg! Is he paranoid for the big quake? Or just another wonderful San Franciscan food aficionado?
Anyways, I have learned many things from the man but most recently I acquired some lamb chunks from my mother-in-law (Thanks MOM!). I seasoned it, cooked it, and ate it…pretty tasty except it was like chewing on bubble gum. Hmm, meat bubble gum? Yeah, I wonder why Hubba Bubba never made that flavor?
So I asked Eric, he said I “didn’t cook it long enough.” Ok. And I tried again. Sure enough, I seared it hot and quick and then slow simmered it for darn near an hour or more…oh so tender…even the bones could be gnawed on a bit.
Lesson learned: Lamb takes a long time to cook…but so worth the wait! Thanks Mr. Sternberg!
BTW, if you know of somebody up and coming in the food world, or a person of interest such as (but not limited to) a farmer, fisherman, consumer, cook, chef, etc etc…let me know. Thanks again.
Eric Sternberg, aka Whole Hog, takes a moment in between two tasks: smoking a maple cured bacon and searing a couple lamb shoulders for an upcoming catering gig.