Hello!

It's friday so let's get straight to what everyone's thinking about right now: cocktails! Today's cocktail was a favorite cocktail in Hollywood in 1942, The Moscow Mule. It was created in Manhattan in 1941 and originally was a combination of Smirnoff Vodka, Cock 'n' Bull Ginger Beer, and a squeeze of lime. Ours is slightly different with house made ginger beer, freshly grated ginger, and we don't use Smirnoff Vodka. If this classic mixture doesn't appeal to you, then check out some of these variations:

Mules Kick: made with bourbon
Manuka Mule: made with honey vodka
George Special: substitute orange for the lime
Three-Legged Mule: made with Jameson's
Vanilla Mule: made with vanilla vodka and mint leaves
Garden Mule: muddled melon and cucumber are added


Now, let's talk about pork belly! Specifically our 18 hour Dr. Pepper pork belly with mint oil, groundwork farms watermelon and herb salad appetizer, $10. The pork comes from the hazelnut-fed pigs at Tails & Trotters. The belly is delivered partially butchered and we finish it up in-house. The 23 flavors in Dr. Pepper help brine the pork belly which then caramelizes during the braise. Combine that tasty pork with local watermelon, mint oil, and herbs and you've got a lovely start to a great meal.

We have a few wines that go nicely with the pork belly:

'08 Dona Paula Malbec, Arg $8.5
Bold and rich with chocolate and plums

For a bottle
‘01 Vignalta “Gemola” Merlot/Cabernet Franc, Collio IT $56
Red currants, herbs, flowers and cinnamon - Generous wood & full body

’04 Masi “Costa Sera” Amarone, Veneto IT $90
Black cherries, hints of raisins and coffee with richness and complexity

‘05 Vietti Barbera “ Scarrone” Piedmont, IT $75
Floral, earth, underbrush, licorice and black fruit flavors and aromas
Or
1/2 Bottle
‘04 Marchesi di Gresy Martinenga Barbaresco/Nebbiolo, Piedmont IT $49
Cedar spice with figs and a smoky deep tannin in the finish

Once you've tried the pork belly you'll want it over and over again. If you're feeling really adventurous you can try to make it at home:

Dr. Pepper pork belly

Dry Cure

2 T ground black Pepper
½ tsp. ground allspice
½ tsp. ground cloves
½ T ground coriander
4 bay leaves crumbled
1 bunch of thyme
3 oz of kosher salt
1 tsp. curing salt


5 ½ # pork belly
24 oz Dr. Pepper
2 qt. Pork Stock, or chicken stock
10 peppercorns
1 bay leaf
1 sprig of thyme
1 sprig of parsley


Combine dry cure ingredients in a bowl mix well. Toss the pork belly in the dry cure coat evenly. Then place in a large zip lock bag or plastic container and let cure for 24 to 36 hours. Pull the pork belly pat dry with paper towel then place into vacuum sealer bag with 12 oz of dr. pepper, one cup of pork stock, peppercorns, bay leaf, thyme, and parsley. Cook for 18 hours at 161 degrees. Pull pork belly then cut from the bag saving the liquid. Skim the fat from the braising liquid then add the remaining dr. pepper, and pork stock reduce until it coats the back of a spoon. Crisp pork belly in duck fat or butter then top with Dr. Pepper sauce and fleur de sel. Serve with watermelon, herb salad, and mint oil. Enjoy.