Pernil al Horno, String Beans and Mémère’s Mac & Cheese

After last year’s fiasco, I wanted to keep things really simple. I also wanted something to pair with two fruit beers – and an excuse to have my grandmother’s mac & cheese. So, I made Pernil al Horno, String Beans and Mémère’s Mac & Cheese. For dessert, my wife made Pecan Pie Cheesecake.

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The two beers were Blueberry Sahalie aged in Domain Druhin Pinot barrels and Strawberry La Tache aged in a David Arthur Chardonnay barrels – both from The Ale Apothecary. And to go with dessert, I had the [BANISHED] Tough Love Bourbon Barrel Russian Imperial Stout from Crux Fermentation Project.


Pollo Cordón Azul with Romesco, Grilled Asparagus with Parsley-Tarragon Chimichurri

My wife had invited a friend of hers over for dinner. I decided to cook the Pollo Cordón Azul with Romesco and Grilled Asparagus with Parsley-Tarragon Chimichurri.

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I decided to pull two special bottles from the cellar for the evening: Fantasia from Upright and Sahalie Fresh Hop from The Ale Apothecary.