September 18th and 19th

First Course
Mixed greens with Cider Vinaigrette, fresh Gala Apples, Crumbled Feta, and toasted Pine Nuts

Main Course
Smoked Pork Roast with a Mango-Ginger Barbecue Sauce on Herb Focaccia

Baked Sweet Potatoes

Pan-fried Brussel Sprouts with a Garlic-Leek Sauce

Dessert Course
Homemade Bread Pudding

Wine Pairings: Wine will be primarily white, and, unlike last week, you might stay away from intense smokey flavors - stick to something like a pinot noir or a merlot to really bounce the flavor about on the pallate. The mango-ginger barbecue sauce might be a bit sweet to enjoy with a riesling, but movement toward a sauvignon blanc or a sparkling prosecco could make for a delightful experience!

Beer Pairings: I hate to sound redundant, but the "Marzen" (Octoberfest) style is here to stay for a couple of weeks! It's just so good. . . if you didn't try some last weekend, put yourself to the test and get some QUICK! Many brewers make it in March (thus the "Marzen" designation in German) and let it sit until this time of year, so they are usually brewed in limited quantities.

If you can't find any around here, opt for something with some nice caramel notes like the Tommyknocker Maple Nut Brown Ale (http://www.tommyknocker.com/ourBeer.html) - you won't regret it, and you can get it right here in the area. Prost!