We have some interesting things coming up this fall. We just finished curing two hams that we will smoke today.
Last night we started a traditional batch of sauerkraut for an up and coming version of 'choucroute garni.'
We have a 5 course dinner to be paired with Lagunitas beers. Conceptually we are working around the taste of bitter, how to complement it, contrast it, and just work with it in general. I will be writing more on this to elaborate in the near future.
There is also a wine pairing dinner during the holiday season.
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