SMOKED LOCAL PORK BELLY Crispy Double H Farms Pork Belly, Creamed Corn Johnny Cake, Fresh Mango, Pickled Cauliflower, Mango-Chipotle Glaze This dish hits the palate on so many levels; it’s rich, tangy, spicy and sweet all at once. We have taken a classic cowboy dish of johnny cakes and added some classic southof-the-border flare with the pickled cauliflower done in an escabeche method. We brine the belly and smoke it at The Local Smokehouse for 8–10 hours for a melt-in-yourmouth dish. Adding the sweet and spicy glaze balances the acidity from the vegetables for an all-around dish.
enhance the sweetness, while complementing the spice.
CIDER: Potter’s Farmhouse Dry: Ciders that are almost wine-like, makes them great to pair with foods. The dryness of this cider is a great pairing for bold flavors, yet has plenty of fruit and sweetness to bring out the fruit flavors of this dish.
SPIRIT: Virginia Distillery Highland Malt Whisky: Pork WINE: Blenheim Vineyards, Albarino: A wine made in small batches but shines as a great Albarino. Typically a wine one thinks of for seafood, I feel the light acidity helps balance the richness, and the fruit and floral notes
and Whisky—a match made in heaven. The caramel flavors of their flagship Highland Malt help elevate the richness of the pork belly. The hints of vanilla bring out the fruit and help balance the acid in this dish as well. ~
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