Saturday, January 21, 2017

Wine & Fine Swine for Brian's 44th Birthday

Another year, another birthday dinner for one of my favorite carnivores: Brian. Tonight we feast! This menu was inspired by my share of a pasture-raised Berkshire pig from a small, artisanal purveyor in Aromas: Wayne’s Fine Swine.


After the party, either tonight or early next week, I'll add hyperlinks to the menu here. You'll just need to click on the title to go to the recipe post or the wine's tasting notes. Enjoy!

 Chimichurri Pork Meatballs
Crisps, Crème Fraîche, & Caviar
Paired with Patrick Bottex Bugey Cerdon La Cueille
  
Vietnamese Pan-Seared Pork Chops
Ling Ngau Tong (Pork, Lotus Root, Peanut Soup)
Paired with 2014 Abbatucci Valle Di Nero Rose
   
Vanilla-Fennel Lard Caramels
[I had to change my menu a bit as I couldn't find my candy thermometer. We served two ice creams from Revival Ice + Cream instead. Candy Cap and Beet. Yum!]
Paired with 2015 Pheasant's Tears Saperavi Republic of Georgia

And D has been learning to tie a tie, so he asked if we could make it a fancy party and ask everyone to wear ties. He was happy to tie extra ties in case they forgot! Here are the dapper dudes...

1 comment:

  1. I am so excited, my mouth is already watering!

    ReplyDelete

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