Holy Saturday Shindig

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.

• • • • • • • • • •

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.

Advertisements