Day 36 - Pork Week Continues

So this Friday, after a week of pork and pig related activities and meals. The Chef and the rest of us were invited to another restaurant for dinner. Yes, this would mean closing on a Friday night, which given the previous weeks, not a lot of business was expected. And this was no simple dinner invite. The owners had butchered a pig in the morning and were serving a meal of it that evening.

After we were had been hoping for a day to get the go ahead to attend this meal, Chef said yes. So the boys, Chef, Carlo, and Vito Palo (FOH) and his Wife all headed to a neighboring town for dinner. As it turns out, it was not at the restaurant, but on the actual farm. We walked into the house and it was filled with a set table for about 20 people or so. The stove they were cooking on was a woodburning one, the wine came from their back yard grape vines, and the pig had been 500 pounds. It was definately going to be an amazing experience.

The first course was pork ragu. Sounds simple, and it was, but the sage and oil in the dish really participated well with the pork. We all had 2 servings, but held off on a third because we knew more was on the way. The next course was pork everything. Ribs, sausages, liver, there was no lacking of meat, that is for sure. The sausages were my favorite, of course. The meat was cooked simply by roasting them and the meat was so tasty, not dry. From Field to table in roughly 12 hours, it was a pretty special experience. Dessert came after, in which case I over indulged even more, but the almond cake was rather a perfect end to the meal. Ahh, the wine, both red and white, were made from the families grapes, not too shabby.

After dinner the boys and I headed out to the bar to meet up with some of the KSU kids, it was an early evening, but I still had to walk down the mountain, no good.

This week was pork filled and delicious! However, I am ready for Sunday night off to relax into a proper food coma.

Ciao!