Bea Gets Porked

Taihei-Zan “Kimoto Junmai” Sake
Mas Carlot 2004 Clairette de Bellegarde
McPrice Myers 2003 Santa Ynez Valley Syrah (Larner Vineyards)
JC Cellars 2003 Syrah Fess Parker Vineyard

Our neighbor Roger Pietschmann stopped over to pick up an article in the New York Times travel section about Oaxaca Mexico. Roger and his wife Andrea were leaving the next day for a vacation there and we suggested the article and a few places he should visit. Bea arrived and we drank wine and sake while looking at our Japan pictures.

This was our first dinner since we returned from Japan. We decided to keep it simple and made one of our favorite pork recipes: Pork with Milk. Matt Molina, who used to cook at Campanile had served it once but kicked up the recipe with Sage and Onion. We followed his example and did the same. We served it with polenta that we also added sage and polenta browned in butter.

For a first course we had persimmon and pomegranate and arugula salad. We usually have prosciutto in it, but had recently been to JAR where they served it with crumbled goat cheese. We decided to follow that model and been to Cheese Store of Silverlake where we purchased almonds and the goat cheese. In addition, we tried their gigantic cup cakes. They were very tasty! We then walked Bea home to her house and staggered back to ours!