Well, we finally sampled that elusive pork shank from The Whole Ox Deli. Actually, we sampled it twice! Chef McGee called Monsieur K to let him know that shanks were available on Thursday so after a lot of last minute time jockeying, there we were with that glorious pork shank - it was soooo gooood that we didn't even order the 21 day dry aged burger with foie gras!
This was sampled with a bottle of 2008 Cayuse "God Only Knows" red blend
We also sampled the special stuffed veal done katsu style
And the Waimanalo shrimp
Which paired nicely with the Jadot Puligny Montrachet
We also ordered all 3 of the dessert specials served in jelly glasses
Since we also planned hosting P & S for dinner in the exact location the day after the Big Wedding, the Mrs asked Chef McGee if he could reserve the last pork shank for Saturday's dinner. Affirmative! So last night, it was pork shank redoux!
We started with the Roasted Mao Farms vegetables
Some Henriot Rose
Along with the Vegetable Pakora
A 2009 Grgich Hills Sauvignon Blanc
The house made Pork Liver Terrine
2005 Linne Calodo "The Martyr"
And the Poutine (especially for S who originally hailed from Up North where poutine was created)
A 2005 Radio-Coteau La Neblina Pinot Noir
And along with the pork shank, we also sampled the special 23 ounce Sirloin dry aged for 5 weeks.
With both a 2008 Grgich Hills Cabernet Sauvignon and a Revana Cabernet Sauvignon
The meal then ended with the 21 day dry aged burger with foie gras
And a 2004 Stolpman Angeli (which was like dessert in itself).
Now that we have the pork shank under our belts, the next stop is sampling some of Chef McGee's breakfast faire!
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