These are my notes from Northfield Golf Club Chef’s Tour of the Pig and Wine Tasting. I didn’t want to do the whole blog thing with it because it’s not fair…I am not a gourmand, or a foodie, or anything, I just like to talk about eating. So, some of what Chef Rahael offered was not to my uneducated pallet, but I do like to experiment and take a chance from time to time. Overall, I was not happy with the suckling pig parts and I wasn’t crazy about the wines, save one. So, read on to get a snapshot of an idea and know that the Chef is holding tastings on Saturdays until further notice, I heard through the grapevine.
Consumme’ from the Rear End – just okay for me,dog, to borrow a phrase from Randy of American Idol.
Ham from the Middle,partly okay, partly rubbery and unpalatable.
Head Cheese from the Other End, Keep your head on and don’t serve it to me again. Ick.
Bacon Ice Cream with Chocolate Covered Bacon! Now you’re talking my ay anguage lay, piglutin!
Topper was Cherry stored in Pork for 15 years…dh says I didn’t hear that right, but who gives a…..!
Oh My God, that was cherry flavor elevated to platinum gold! Give me 15 more of those, please!
Paired with these 3 wines.
1. Crane Lake Sparkling Wine Champagne made from real Crane feathers,
I loved this one completely.
2. Malvec? – too oily for me…use it to grease up
the pig and then go try to catch it.
3. Call me a Cabernet! I want to go