The wait staff was good at keeping guests happy with attentive service and quick refilling of water glasses, a necessity with six courses. For the fourth course, a whole hog crepinette was served with tomato fondue, creamy chevre and black garlic lentils, and fennel cracklins, the flavor deepened with a fine glass of I’M Cabernet Rose featuring scents of cranberries and apples.
A tasty, sweet and nutty fifth course was a highlight of the evening, with a super-tender roast loin of pork served with an unusual bacon (smoked guanciale)—a tasty choice sweetened with onion marmelade on soft polenta garnished with hazelnuts. Served with a cedar and fruit-scented malbec—La Posta Cocina—this course was followed by a soul-warming dessert: caramelized apple brioche and bacon bread pudding and cider ice cream with caramel and candied bacon.
The high on the hog crowd of happy diners applauded Michael, Orla, Matt, and the American Season’s staff vigorously before trailing out into the warm seaside air. If you are a lover of pork, fine wines, great beer—and most of all of top of the heap cuisine in one of the world’s loveliest places—reserve your spot soon at this fall’s Hogtoberfest trough.
For information on this fall’s Hogtoberfest, call 508-228-7111 for reservations, times and pricing. Space is limited.
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