Braised and crispy fried pork cheek, leek puree,
warm lentil salad, microwave brioche and smoked ham hock jus.

Chef Boy ‘R Mine works at one of the top 20 country clubs in the country. As Sous Chef, he is sometimes called upon to choose (and prepare) food that complements particular wines. Planning and executing the wine tastings are something he enjoys doing and, according to the wine reps, something he does well.

He told me that for his next tasting, he wanted to sneak some “beans and cornbread” onto the menu. I howled with delight and was anxious to see and taste the result. Since he’s in Charlotte and I’m not, I didn’t to get to taste. (But doesn’t it look lovely!) I’m a teeny-tiny bit disappointed that he didn’t use pinto beans as that would have been a nice nod to his Appalachian roots.

[Lentils, kid? Seriously?]

My disappointment is slight as it is, but also tempered by the fact that I am often the recipient of some of the left-over wine as (shock, gasp, choke) Chef Boy ‘R Mine doesn’t like heavy, dry reds.

My son prepared this wine tasting yesterday, which was also his birthday. He is now the same age I was when I gave birth to him. I felt so old when I had him and, when I look at him, I see just how young 26 is.

And, yes, folks.  I do love it when he comes home and cooks for me.