One Pig Dinner
Last week, I found myself in Healdsburg, at a Montessori school getting CPR and first-aid certified to be exact. “When in Rome,” I thought afterwards, and went to Zin Restaurant, as the locals do. Having worked here just after college and again last year, this is like a second family. So yes, I’m biased.
Wednesday is One Pig Dinner Night featuring one of Tony’s Local “Old Spot and Berkshire” Cross Hogs. And here I thought I was just getting an appetizer. But wait, the bread! I forgot how tangy their homemade super sourdough is. Don’t mind if I do.
I went for the wine pairings, the lovely and local Sanglier Rose and Quivera Zin, both of Sonoma County. And then ate more bread.
The first course came and went- Hard Cider Braised Pork Cheek and Shank on Falls Mill Grits. It was so amazingly delicious that I couldn’t bear to put my fork down to take a picture. But gee whiz, was it something else.
Second course was Smoked Shoulder and Spicy Grilled Loin, with white beans and Eastside Farm swiss chard. I cleaned my plate.
The grand finale was maple pecan bread pudding with candied bacon. I am loving all the bacon in desserts these days! I had it stretched onto long skewers and dipped in chocolate, and then recently as a bacon cupcake. The fatty, salty, smokey flavors just beg for sugar to round them out.
Thanks for a terrific night, Zin!