One of tonight’s VINO specials was a Duroc Pork Tomahawk, which everyone seemed to really love.
Earlier this afternoon, he & I were speaking about an upcoming dinner we will be doing in early November with Greek wines. We spoke of flavor components that would pair with the selected wines. He then tried a glass of Skouras Moschofilero & quietly went to work on creating a marinate for the pork tomahawk he intended to feature this evening.
VINO Chef Keith marinated the pork in extra virgin olive oil, garlic, onions, dried oregano, fresh parsley, salt & pepper……& then grilled it with a dash of freshly squeezed lemon. He then plated it with vegetable-harissa couscous, Kalamata olives, pepperoncinis & baby arugula lightly tossed with a lemon vinaigrette & fresh cracked pepper. I thought it was excellent & exactly what we were looking for.
Along with this creation, we also offered the 2017 Skouras Moschofilero as a wine special tonight as well. The wine’s innate, exotic aromatics totally connected with the oregano & harissa, the innate, elevated viscosity held its own to the pork & the very upbeat acidity blended in well & actually synergized with the fresh squeezed lemon & lemon vinaigrette. All modesty aside, this really was a VERY interesting, quite memorable pairing. Plus, it was a combination that most would not even consider.
For me, this is really a fun part of working in a restaurant.
Thanks Keith for the evening’s magical moment.