CARNAL

The stocking stuffer that won’t get returned.

10-pack of our chef-crafted beef sticks — black truffle, black garlic — ready to ship.
    
Order by Monday. Ships for Christmas.

carnaljerky.com (link in bio)

We usually go all out for thanksgiving but you know what, it feels pretty great to not do so for once. Wishing everyone a happy thanksgiving with food that is cooked well and seasoned properly. And if it isn’t, drink enough until it is. See you all soon ✌️🦃

Finally getting around to posting some pictures from the final service. Thank you thank you thank you again to all these people and to everyone who has dined with us over the years. We look forward to doing much more of the same very soon. I will be posting updates on construction shortly.

🍠🥩 Sometimes well prepared meat and a uniquely complex sauce are all you need…

Grilled skirt steak is brushed with sweet potato leaf butter then garnished generously with sweet potato beef jus.

The jus starts with roasted beef bones, caramelized aromatics, red wine, fresh bay leaves, and an entire case worth of roasted sweet potato skins. It cooks gently overnight and is strained in the morning, at which point it is joined by freshly pressed sweet potato juice.

The whole thing reduces over the course of 8 hours and is strained again. It is seasoned with a reduction of verjus and balsamic and a touch of cayenne. The result is the purest and boldest union of beef and sweet potato flavor.

Last but not least, the pulp left over after juicing is roasted then dehydrated and ground into a fine powder that we shake atop the dish before it walks to the dining room. I’m proud of how it turned out and hope you’ll enjoy it while you still can.

Mark your calendars—again.

The morning after our final service, we’ll be throwing a pizza party and market of sorts. It’s meant to celebrate both the closing of this chapter and the beginning of the next. I’m excited to meet and talk with the people who’ve supported us most over the years.

We’ll be offering our two favorite sourdough pizza flavors by the slice and emptying out the fridge of beer and wine. There are also plenty of items we’ve collected over the years that won’t be transferring to the next concept. What exactly? We’ll see. But I definitely want to find homes for the food-byproduct art—relics of a very special moment in time.

I’m also working on an extra-special piece featuring wood chips from our final stash and dust from the last charcoal we’ll cook over. It’s by far the largest piece I’ve ever done. We’ll be raffling it off, with everyone receiving a ticket upon entry. If the piece sucks—or it’s too big for your space—we’ll choose another.

I think it’ll be really fun to reveal a canvas made from such unique materials on our final day in the building.

I’m sure more ideas (and probably a few surprises) will come together as we keep planning. Around 4 or so, we’ll transition into a private party for our staff, family, and friends—a proper sendoff.

See you on the 2nd.