Dish: The Blood Feast (photo: Chef John Hurkes)
Ingredients: Fire-roasted pork belly crusted with Black Carbon salt harvested from the Dead Sea, grilled and thrashed blackberry-infused blood-sausage puree, smoke-poached egg yolks, purple fingerling potatoes, seared orange, and wasabi micro greens.
Album: Exodus‘ Blood In Blood Out - The brand-new 10th studio album by the Bay Area thrash masters, out now on Nuclear Blast Records.
Tasting notes: Blood in, blood out, set the blender to thrash and let the metal do the rest. This dish is crafted like the album; a speed attack of shredding guitar riffs and melodic tasting notes. The pork belly is lacerated and its wounds salted with the Black Carbon, straight from the Dead Sea (cue: galloping banger “Salt the Wound”). When you rip open the flesh, you’ll wipe every last bit of it in the thrashed blood-sausage sauce. Squeezed over the top, sweet notes of Southern California orange citrus shine through in this dish, like the whipping guitar solos on the album. Each ingredient brings on a thrash-metal collision that will leave your tastebuds screeching like the return of vocalist Steve “Zetro” Souza after a 10-year sleep. This meal wouldn’t be complete without a West Coast-style India Pale Ale, such as a Lagunitas, because every true metalhead knows that you drink beer for fucking breakfast. Dive in or bow out.
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