Spring has finally sprung here in northern NY (although we are not planting our beds until after Memorial Day…just in case!) The array of local food is expanding weekly. For today’s feature, we have brought together many local ingredients.
Spring Mix Grill
Black Angus tenderloin skewer with bourbon-peppercorn sauce.
Chicken breast with wild leek pesto sauce.
Local Sweet Italian sausage with Worcestershire. caramelized onions.
Drumlins End Farm German butter ball salt potatoes and Raquette River fiddle heads.
Today we used some beautiful pork tenderloins from Pat and April’s Pork to create this Southern/South Western influenced dish. We used our signature dry rub on the pork, then slow smoked it at a low temperature. The result is moist and delicious pork. It is complemented with a slow simmered molasses BBQ sauce, black eyed pea & rice cake, crispy Tabasco fried onions, and Raquette River fiddle heads.
Bon Appetite! Chef Brian