Memorial Day Weekend / 45th Birthday Party.
For the main course, I went with the Pernil al Horno. You can find the recipe here. I served that with the Harissa-Stewed Butternut Squash (I finally decided to bite the bullet and order some of the Rose Harissa from Belazu) and the Lemony Swiss Chard with Fried Olives, Capers & Garlic. We also had a loaf of Sea Salt Slab from little t bakery with some Vermont Creamery Cultured Butter.
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To drink… With the hors d’œuvres, we had a bottle of the Anniversary Saison – aged in gin and wine barrels – from Upright Brewing. With the main course, a bottle of Sahati from The Ale Apothecary. And for dessert, a bottle of the Fishing with Hallet – aged Pappy Van Winkle Bourbon barrels – from The Commons Brewery.