first course: hog jowl pane, beet roesti, warm laura chanel goats cheese, arugula puree, bacon-dried cherry vinaigrette This was strange, tasted very much like Lucky Charms... and it was pretty good, given that I generally hate goat cheese.
second course: pork neck ragout, sage crisped gnocchi I could eat this all day, it was like a tasty pork stew, the sauce was some kind of wine deal, and this was served with a chunk of fat/meat that was absolutely delicious... again, given my general dislike of fatty meat, I was surprised how good it was. Perfect blend, melted in my mouth.
third course: hind shank osso buco style, peppadew-horseradish gremolata, red cabbage, smoked risotto "grits" THIS was the best pork I've every had, hands down. Peppadew is apparently a small proprietary S. African hot pepper, and it's super tasty... the smoked risotto was just right, the shank was slightly sweet, braised for hours, and fell off the bone. Marc's sous chef is also an upstate NY'er I used to see at shows, and he said he saved me a good one.
[/QUOTE]
I only understand the words before the colon and in red.
second course: pork neck ragout, sage crisped gnocchi I could eat this all day, it was like a tasty pork stew, the sauce was some kind of wine deal, and this was served with a chunk of fat/meat that was absolutely delicious... again, given my general dislike of fatty meat, I was surprised how good it was. Perfect blend, melted in my mouth.
third course: hind shank osso buco style, peppadew-horseradish gremolata, red cabbage, smoked risotto "grits" THIS was the best pork I've every had, hands down. Peppadew is apparently a small proprietary S. African hot pepper, and it's super tasty... the smoked risotto was just right, the shank was slightly sweet, braised for hours, and fell off the bone. Marc's sous chef is also an upstate NY'er I used to see at shows, and he said he saved me a good one.
[/QUOTE]
I only understand the words before the colon and in red.
