It’s such a great start to the spring when we have had some nice weather already. Baseball season has started and so many great ingredients starting to come around. If it stays warm, then we might see some really great things early this year. Nick from Nichols Farms said he hopes to see Asparagus in the near future. Now that is what gets me excited.
We started getting some beautiful lamb ribs from Pinn Oak Farm in Wisconsin and put them on the menu last weekend. We braise them with Robert the Bruce beer from Three Floyds, some molasses and poblano peppers. The braising liquid is the base of the BBQ sauce for the ribs. We smoke some sour cream slaw dressing for a chayote-jicama-cabbage slaw and serve that with the ribs.
Saturday is going to be a fun event, the second annual Baconfest. I love bacon like everyone else, but who knew how wild people are about it. Apparently they sold out the event in minutes. We are making a cured and smoked pork belly, with crispy bacon, and an avocado and lettuce salsa with roasted garlic aioli. We are doing the morning event which is 11 am until 2 pm.
Next Tuesday is our dinner with Dietzler Farms and I am going to take a trip up and see the farm on Monday. Let’s hope the sun is shining again soon!
