Thursday, December 5, 2019

Meal 1: Braised pork shoulder with chestnuts, olives, sage & rosemary. Served with braised collard greens with garlic and hand house-smoked pork belly. 

Meal 2: Crispy fried chicken thighs with mustard sauce. Served with charred sweet potato, hot honey, toasted pepitas, and lime.

Salad: Caesar salad with crunchy romaine lettuce, grated parmesan cheese, garlic croutons, Caesar dressing (with anchovy), and a lemon wedge.

December 5 @ 00:00
00:00 — 01:00 (1h)

Article by Karri Bruce