I was in Trelio for Fresno Restaurant Week eating Spanish artichokes and fried frog legs, when someone asked me if I was going to try the pork skin linguini with baby cuttlefish.
“Um…no” was my simple answer.
Has The Cured Ham gone soft? No. Was The Cured Ham caught off guard? Yes.
I’m a hard-core pasta traditionalist. I didn’t try the pork skin linguini because of a knee-jerk ignorance to the concept, taking the easy path of rejection rather than understanding. Frog legs perhaps sound exotic, but frog legs are really just the other other other white meat. Frog legs were the easy, benign choice on the menu versus the pork skin.
Chef Chris took a risk, during what is arguably one of the busiest weeks in the Fresno restaurant trade. Most menus around town either served the normal menu or some truncated version of Fresno dining favorites. Why disrupt the apple cart, right? Be safe. Serve the predictable linguini and clams or spaghetti and meatballs. Hell, don't even change your menu.
Chef Chris Shackelford at Trelio challenged Fresno palates and ideas about pasta during Restaurant Week with one dish, on one night that he even tweeted about potentially “going over like a lump of coal”.
Yelp reviews and sold out pork skin linguini prove it didn’t go over like a lump of coal, but rather a swimming success.
Pork Skin Linguini with Baby Cuttlefish - Photo by Chris Shackelford
Shame on The Cured Ham for not trying this dish!