The Taste and Pigs

Chef Kelly plates some Smoked BBQ pork meatballs.

Last night was the annual Taste on Broadway.  Over 30 local restaurants set up shop on Broadway for an evening a food, drink and music.  This year we brought some Cherry Wheat, our new IPA and a whole lot of pork!

We brought 3 items this time.  Earlier in the week we smoked some Sweet Grass Farms pork shoulders, added some veal and ground pork, lots of love, and a healthy glaze of our own BBQ sauce.  We served these beauties with some spicy apple slaw.


We also served some Shrimp and Scallop seviche with corn chips.  This was a big hit on the hot day.

Seviche!

 For dessert we got a case of peaches from our friends at Ledgeview Gardens and roasted them (with an ample amount of bourbon) in our wood fire oven.  Add some pound cake and a little whipped marscapone and you've got yourself a nice little trifle.

Chef Amanda prepares to unleash her desserts upon the masses

The complete product

Finally, we wanted to let you know about another farm we use that is producing great, high quality, all natural pork.  Ken Kahle runs Polka Dot Pastures in Luxemburg (I've added his information in our links section) and in the past we have used his heirloom breed pigs in the restaurant  (the next batch will be ready by winter he tells us).  Last week got a few suckling pigs from him.  We are currently in the process of using these beautiful animals to make Porchetta and some Pierogi's.  Hopefully we will be able to update you on our progress soon!