Lamb or Pork?
In November, Super-sous and I are traveling to Canada for a wine and food event called Whistler’s Cornucopia where I will be speaking and signing my cookbook and where we will be cooking a main course for a private luncheon event.
Translation? This week is all about recipe testing to create the perfect autumnal lunch dish for our North (ern) American friends.
On the schedule for the day (besides many Lattes)? Braised lamb shoulder with rosemary parmesan polenta, sauteed swiss chard and mushrooms and a pomegranate gremolata/ceviche. AND… fennel and cumin roast pork tenderloin with apple, fennel, bacon chutney and a shaved brussels sprouts salad with pickled onion and radish tossed lightly with a creamy mustard vinaigrette.
We have a few friends coming over tonight to weigh in on the decision.
Lamb or pork? What will it be?!