A couple of years ago Dan and I took a vacation to Portland, Oregon. It was our first extended time away from Nicholas–he was with the grandparents–and we pretended like we were adults again. We went out to dinner, sometimes even after 8pm!, went wine tasting, and visited with friends until the wee hours of the night. The whole time talking about how much Nicholas would love it and how much we wanted to take him there. So much for being kid-free!
We had the best food guide in the world while we were there (thank you Joel!), and ate at some of the most amazing places.
Not one of which have I ever seen featured in Food and Wine. Some of the highlights include:
Olympic Provisions–order everything on the menu…we did
Slow and Low–pork gone gourmet, just the way it should be
The Red Fox–the world’s best burger. Made better when chased with a bacon wrapped hot dog topped with jalapeno salsa.
In honor of that amazing trip, and because pork loins were on sale last week, we had an impromptu Pork and Pinot dinner party. Roasting the pork couldn’t be easier even when you’re entertaining kids and guests. And we broke out one of our “reserve” bottles from our pilgrimage to Willamette Valley to really dial up the fun.
Wine: Oregon Pinot Noir
So, if you’re looking for an alternative to turkey this weekend, or just want an excuse to bring friends together this holiday season, put on a Pork and Pinot party!