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We hosted a barbecue we called Smokapalooza where we made Smoked Pulled Pork, Homemade Smoked Sausage, Baked Beans & Maple Bacon Ice Cream.
Later in the month we ate our way through Seattle. Some favorite places were Restaurant Zoë, Citizen Coffee & the food truck Skillet.
We headed out to LoveTree Farm in Wisconsin to visit their sheep & eat some wood-fired pizza.
The rest of the month was all about figs thanks to the CA Fig Advisory Board who sent us over 18 dozen fresh figs & 8 pounds of dried! We made Grilled Prosciutto Wrapped Figs, Honey Fig & Pistachio Ice Cream, Pork Tenderloin with Fig Sauce, Fig Pizza, Flying Fig Cocktail, Fig Rickeys, Figgy (Bread) Pudding, Figgy Mac & Cheese & my favorite, Fig Jalapeno Jam (this has been a huge favorite over brie for the holidays).
September found us in Holland & Belgium. Of course, food was a big part of our trip. We ate Indonesian Rijsttafe, Belgium Waffles, Frites, Mussels, Toasties, Apple Cake, lots of good cheese & lots of good beer! Next time we need to get some herring.
We got back in time for our second Tour de Farm. This time at the Oliver Kelly Farm, a working 1860's farm. The chefs were Scott Pampuch and Mike Phillips so of course the menu was all about pig!
The weather stayed unusually warm here in October so we were still out on the patio grilling. We given a Big Easy Oil-less Turkey Fryer from Char Broil to experiment with which was a big success for both chickens & turkey.
We were also part of the Great HalloTweet. Our dishes included Pumpkin Guts, Chai Spiced Pumpkin Cake & Easy Pumpkin Turnovers.
We were chosen as one of the 25 competitors in Iron Foodie. Our Sweet & Spicy Spare Ribs didn't win but we certainly enjoyed eating them!
On our way to Michigan for Thanksgiving, we spent the night in Chicago & ate at Rick Bayless's Frontera Grill something MAtt has dreamed of for awhile. It was fabulous!
The year wrapped up with the opening of a much needed new pizza restaurant in our neighborhood, Pizzeria Lola. We instantly fell in love with their wood-fire grilled pizzas & even tried to make our own version of their breakfast pizza.
There was also time for one more pork filled dinner with Scott Pampuch & Mike Phillips serving us the whole hog at The Local. Making it even better was the beer pairings from Rush River Beer.
Here's to a Healthy, Happy & Tasty New Year!
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