She really likes this red and yellow pepper gratin recipe and has made it quite a few times. She bought a pork loin and we always have some sort of salad fixings around.

This pepper gratin calls for 1 1/2 oz sourdough bread to make crumbs with, bah I say, and use… Oh a buttload. Better put a rub on the pork. Also, what would you wrap your pork in? I would wrap mine in more pork. (bacon) Also if I had my druthers I would sear it in pork fat! Hmm. I had 4 pieces of bacon so I decided to wrap the pork loins like a filet, in bacon but,what to sear them in?
Hey! I have two more pieces of bacon that can be used to lubricate a cast iron pan. Sweet! But what to do with the two pieces of bacon I cook to lube up the pan for searing? Aha! I will put them in the food processor with the bread and double the Parmesan cheese called for to top the gratin. That’s American efficiency for you!
I better make this all look somewhat good for you so I focus on the salad. Baby lettuce leaves are a staple here. Good so we’ve got that. A few basil leaves off of the plant in the window… Hmm, there are some cherry tomatoes, a few carrots, and some fresh grated Parmesan cheese. (hey it was out). Now half a slice of Wegmans rosemary and olive oil bread (also out on the counter), a few twists of the pepper grinder, two glasses of heart healthy Fox Run pinot noir and I have what appears to be a healthy meal.

But we know better. And the result?

Dear Genesee Brewing Company,

Recently, you rereleased your legendary 12 Horse Ale, as if that weren’t enough, you released it in the stubby brown bottles of my childhood. Throw in the Cream Ale and Genesee and I forgive your assault on my liver.

You see, growing up in the shadow of Genesee brewing and Rochester, every male family member drank their Genny from a stubby brown bottle. I wanted to be just like my Daddy…and my Paw-Paw too. Your short brown bottles represent all that it meant to be a man in the 1970s, at least to this grade schooler’s eyes. Every time I drain one of your glass cans I am transported to Aunt Lavonne’s on a hot August day watching the fireman’s parade with promises of fried dough and tilt-a-whirls at the carnival to follow.

Genesee was a working man’s beer. I see my Grandpa and Dad, I smell the cigarettes, I feel excited about the candy the firemen will throw, and I hear the carnival in the distance.

Growing up I remember people disparaging Cream
Ale and as a 20 something beer snob I turned my nose up. Then I started making beer and discovered the refreshing heaven that is Cream Ale. Kim even hoisted a Cream
Ale in here post Ironman picture!

12 Horse takes me back to Connelly’s Cove restaurant on Sodus Bay. I grew up in a family that didn’t frequent restaurants but when we did go out to dinner, my father would order a 12 Horse. It was his special occasion beer. When 12 Horse disappeared in 2003 I hoarded my remaining cases and lamented its retirement.

As for Genny, I drink buckets of it. It’s the fuel of summertime labor. My lawn mower and hammer are both Genny powered.

So thanks Genesee for the memories, as for the glass cans, you had me at 12 Horse.

Sincerely,
Your Happiest (and Drunkest) Customer
Jake

PS I would be remiss if I failed to mention in my food blog that your neighbor makes my number one grilling accessory…

We overdressed, especially for walking through Epcot, but the atmosphere, price and service demand it. Plus, Jake doesn’t believe there is such a thing as overdressed; underdressed, sure. He wants to burn all the juicy sweat pants, pj bottoms and uggs he sees.

We could smell butter and lard as we approached; im sure if it was quieter we would have heard arteries hardening…Anyway, we checked in and were escorted to the second floor dining room overlooking the World Showcase lagoon. The menu options are limited and we decided to select our own courses and wine rather than go with the fixed menu (this would have been $180 with wine plus tax; our bill ended up $211 with a full bottle rather than tastings and larger portions).

We were presented with an Amuse Bouche of what I believe was Parmesan cheese soup with a baguette. The down side of an all French staff is difficulty understanding the food descriptions. My description is: awesome!!

First course was raw tuna and cous cous with greens and lime vinegarette for me, savory bacon cake for Jake. Perfect tuna, melting in you mouth with a citrus flavor to brighten the greens. Just outstanding. Jake’s bacon cake defied the laws of physics, cramming a ridiculous amount of bacon flavor in a golf ball sized cake. He’s tried this at home, even putting bacon grease in corn bread and nothing has tasted like this.

Second course was duck for me and lobster cassoulet for Jake. Again, rich, fatty, intense, heart stoppingly good. Paired with a bordeaux that we picked for price rather than taste, it was still outstanding.

Dessert was lemon souffle with berry sorbet. Again, something supernatural was going on to pack that much berry creaminess into a sorbet scoop!! We asked our waiter to pick a dessert wine for us and he selected a very sweet wine, insisting we taste it before ordering, just to be sure we would like it. It was just right with the lemon and berry flavors.

The meal was slow, the service impeccable, the food rich and well portioned. We find ourselves wishing it wasn’t in Epcot; that it was easier to get to. Of course, the challenge might be part of maintaining its limited set of customers and premium menu.

Right, cause calamari is a vegetable.

Anyway, she totally missed out. We also had Linguca Sausage with Onions, Peppers and Olives was salty good.

Jake claims he is not going to eat all the food in his path, so we skipped a few to stop in South Africa for Shiraz and Beef Tenderloin with Sweet Potatoes. This was one of our favorites last year and did not disappoint–I’m amazed that they can cook tons of this beef and have it all be tender and flavorful and paired well with a wine!

The pork slider was not as interesting, good, but something you could get anywhere.

Anyway, Lobster and Scallop Fishermans Pie, a cheese and brown bread plate, and a Guinness were on tap for us at the Ireland booth of the Food and Wine Festival. Mmm Mmm good.