A fixture in Ridgefield's marketplace, Cello Restaurant seems to be in a perpetual state of experimentation. The last dining experience I had there was at an East meets West Sake dinner (Paul is Italian and his wife is Japanese) where their mult-course menu blended their native cuisines, pairing them with wine and sake. Running into Paul at The Marketplace (a group of artisan gourmet food and craft shops) in Ridgefield one afternoon, the conversation turned to his latest passion for the interesting cuts of meat he is procuring from Craft Butchery in Saugatuck. Although I was intrigued to share a 36-hour Confit of [Pork] Jowel, it seemed a bit ambitious for the majority of home cooks who may not yet have sprung for a sous vide supreme. So we settled on sharing his recipe for lamb bacon. Paul pairs this to the jowl dish which is served with a rosemary parsnip puree and braised red cabbage.
Chef Paul Desiano's Lamb Bacon Recipe