The September Feast which is a free St. Louis food magazine and distributed at local grocery stores and restaurants, has an opening column by the editor who writes about Fall bringing on comfort foods. The issue is devoted to south side St. Louis and some of the best sandwiches, slingers and other dishes. It's a great issue and has me ready to make the south city tour of many of these places.
But, a she mentions the chef at Quincy Street Bistro who "is applying his background in fine dining to the bar-and-grill fare at at his family's corner pub. Think smoked hog's head toasted ravioli...."
No, I do not want to think of toasted ravs filled with hog's head. Normally a hog's head is brined for some time (as I've seen on the Food Network), but his is a smoked head..maybe brined as well. Please don't serve me anything made with hog's head and especially, leave the most perfect appetizer alone-toasted ravioli.