July 3rd and 4th

Happy Independence Day, friends!

First Course:
Ale and Dimoc Cheddar Soup
Home-baked Bread

Main Course:
Bourbon Barbequed Pork Ribs
Jalapeno Cornbread with Whipped Honey Butter
German-style Potato Salad
Fresh Watermelon with Balsamic Reduction

Dessert Course:
Apple Pie with Homemade Cinnamon Ice Cream

* Beginning with the July menus, I will be offering some suggestions on wine and beer pairings to round out your dining experience. Take my suggestions for what they are worth, but please remember the tried and true golden rule - drink what you enjoy! Either way, please feel free to bring your favorite wine and/or beer to enjoy with your meal, and we hope to see you soon!

Wine pairings: Lightly sweet and/or fruity is the key here to bring out the caramelization of the bourbon and onions in the barbeque sauce. Gewurtztraminers and Rieslings are great companions, though some prefer a lighter-bodied Pinot Grigio (outstanding with the watermelon!).

Beer pairings: Whatever it is, bring it cold. . . the spice in the cornbread and the barbecue sauce will need a small bit of taming. Look for the “lager” designation, as these are brewed at much lower temperatures and have better clarity than their ale cousins, making for a very crisp and light-bodied beer (Grain Belt Premium or Corona are good choices here). If you are looking for deeper flavor, though, get some 90 Schilling Ale (from Odell Brewing Company) or the Schell Caramel Bock (from the August Schell Brewery in New Ulm, MN) to bring out the flavors of the barbecue sauce and the sharpness of the cheddar in the first course.