Some of my wife’s family were in town, so we put on a big spread. For appetizers, I made the Rhubarb Salsa and served that with some Choriza Rioja from Olympic Provisions. For the main attraction, I made the Pernil al Horno with the Toro Bravo Aspraragus and some Roasted Purple, Red and Yellow New Potatoes with Romesco Sauce as well as some bread from little t baker.
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I wanted to go with all barrel aged beers for this meal, so I had a bottles of Saison Deuxième from De Garde Brewing, Oak Aged Bretta from Logsdon Organic Farmhouse Ales and The Beer Formerly Known As La Tache from The Ale Apothecary on hand.