When I emailed Mike to remind him of the date and time, he replied asking if he could bring his friend, Vinh. I asked, Vinh ____ ? Then I said, "NO!"
I was just kidding - I'd worked with Vinh about 3 years ago, but we hadn't been in touch for maybe 2 years. So with the DH, that made 5 eaters for this dinner!
When we got to the Whole Ox, we found we weren't the first of the group to get there. Vinh had staked out an inside table, but we convinced him to sit outside. We quickly caught up on our families, and Mike arrived from parking his car. Laurie joined us, and this is the beer they brought.
It went very well with the vegetable pakoras of lightly battered and fried kale and alii mushrooms served with a harissa sauce. We also had another appetizer because we spoke to Chef Bob so longingly about it. That is all.
There are no photos of those items because we ate it all. All. Gone.
Well, all we needed to do was pull out the bone, and it literally fell apart. And we fell in. So delicious. Indescribable. Add the sides of pickles, mustard and lime-chili vinaigrette - heaven. And the beer - perfect!
Our only reference point of comparison would be the German pork shank, schweinhaxe. But that is roasted and served with sauerkraut. This is gloriously better. Don't let us get started on the skin!
I've included our desserts from the previous dinner. The beef and pork fat cookies with chocolate ganache and cacao nibs and dulce de leche with shaved coconut, respectively. And the caramelized white chocolate cake that looks like bacon.
See you there Thursday, after 8 pm. I'll need a burger by then. Our group agreed that Chef Bob's burger has spoiled us for any other!