we went down to the wine cellar and spoke with ron for a few after grabbing a cup of hot cider spiced with jasmine, huckleberry and and couple other items. carrie gave the garden tour in front of the fireplace. when we made the reservations we knew we might be seated at the communal table, but requested a private table if it were possible. as it turns out we were seated at the european table - the one we really like that seats 4.
in case you hadn't figured it out by now, Makin' Bacon is the name of the theme.
Oinks & Squeals
(paired with) Pigtail Cocktail: Capitell Oregon Brut with choice of :
Bourbon Bacon - Black Forest Ham Scnapps - Run and Maple Pork Belly
Breads
Pig Tail Challa
Seeded Grain Loaf
Hand-Churned Butter with Chives and Nasturtium
Ham Bone Soup
(paired with) 2007 Pacific Rim Riesling, Wallua Vineyard, Columbia Valley WA
Prosciutto Bone and Swiss Chard Soup with Fresh Shelling Beans
Crostini with Whipped Mangalitsa Pig Lardo, Parsley, Currants and Coarse Sea Salt
Tete de Cochon
(paired with) 2008 Barnard-Griffin Rose of Sangiovese, Yakima Valley, WA
Berkshire Pork Head-and-Leek Terrine
Preserved Kohlrabi, Horseradish Mustard Veloute and Pickled Wild Mushroom Salad
the capers in this dish were actually nasturtium seed pods
matt found this on his plate after a trip to the men's room. (i had a photo of lisa, tysan, and jake on mine, picture to be seen later)
Caramelized Pork Belly
(paired with) 2006 Boedecker Cellars Pinot Noir, Stewart, Willamette Valley, Or
Wood-Oven Caramelized Hampshire Pork Belly
with Clams, Mussels, Sauce from Olympic Peninsula Saffron, and Apple-Mustard Glace
Brussel Sprout Leaves and Arugula
the pork was braised before the wood-oven, total cooking time 18 hrs.
Mangalitsa Pig Loin
(paired with) 2007 Grammercy Cellars Tempranillo, Walla Walla WA
Juniper-Roasted Wooly Pig Loin with Chestnut Spaetzle
Prune-Glazed Roasted Vegetables and a Red Cabbage Sauce with Oregon Black Truffles
the loin was brined before being roasted, and they inserted cubes of lard into the meat to help tenderize
earlier in the night angela said we had to have our picture taken because we were both looking good in black... so here's what she took
when matt left before the next course david came over to put a new napkin on his plate and mentioned that angela was hoping we'd both get up from the table at the same time. i said i could go sit by the fireplace for a couple minutes if that'd help, and when we got back to the table we found snout!
'give us a kiss'
Ham and Cheese Pillow
we brought the Tokaij, and Michael poured us a glass of Vin de Constance to contrast with the cheese course
with Beets and Lentils and i Chicory Salad
i think this was pork tail, and i forget the cheese used
our cork
2000 Klein Constantia Cuvee De Constance, South Africa
"in the 1700 and 1800s the sweet, luscious and excellent wine of Constantia" was recognized as one of the great wines of the world. From the Cape of Good Hope, it was the only southern hemisphere wine to achieve international acclaim. Napoleon loved it. Jane Austen recommended it for a broken heart. Made today in very tiny quantities."
The hot towel. it really is hot.
Barbeque Intermezzo
Creme Fraiche and Coriander Sorbet with Smoked Tomato Chutney, Smoked Bourbon-Caramel Pig Tails
bacon ice cream. it's just wrong. but it's oh so good.
the goodies which accumulated on our plates when we left for the mens' or ladies' room.
Porked Out
Wild Chanterelle-Tapioca Pudding
Prosciutto-Sage-Candied Black Walnuts
Quince Tarte Tatin
Bacon-Oatmeal Ice Cream
Housemade Quince Paste with Zucchini Bread and Rosemary Crispies
what the menu doesn't mention is the layer of whipped lardo between the zucchini bread and quince paste!
the dessert plating
Coffees, Teas and Native Beverages
Matt had the Sumatra
I had the Waterfall
A Selection of Small Pigs
(paired with) 2008 RoxyAnn Winery "Night Harvest" Viognier, Rogue Valley, OR
(from near to far)
Dark Chocolate Bacon Cherry Cordial
White Chocolate Smoked Pumpkin Seed and Bacon Toffee
Pear Pate a Fruit Pig's Nose
Sow's Ear Cookie
Shiso Truffles
the dessert menu
treat upon leaving
bacon scone
1 comment:
Darn you for making me miss pork!! I LOVE pig skin crisps. I guess it must be true that everything tastes better with bacon ... even ice cream!
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