December’s Featured Dish

Posted on December 9, 2012 · Posted in News

Chef Amber Webster has selected the Carlton Farms Bone-In Pork Chop for the December featured dish. Her talent for creating bright, satisfying flavors are demonstrated with this most recent creation using local Oregon pork and local butternut squash.

How is it prepared?

The pork chop is set overnight in a savory brine with juniper berries, cloves and aromatic herbs. It takes this many hours for the brine to penetrate the meat and infuse all that wonderful flavor. The next day the chop is grilled to order and served with a butternut & brown butter puree, grain mustard spaetzle, balsamic infused currants and a warm, spiced, housemade apple sauce. The dish is perfectly suited to cold weather and is portioned to satisfy a hibernating bear.

Pairings – by the bottle

Matanzas Creek Winery, 2007 Merlot – Sonoma County
(dark soulful fresh and fruity)

Patricia Green Cellars, 2009 Pinot Noir – Ribbon Ridge
(subtle fruit, earthy, bright acidity)

Or, pair with it our Anonymous Blonde Cocktail – (graceful, seductive, silky)
bols genever, rothman & winter apricot, bonal, lemon, allspice, dram, egg white,

If you have any questions about our featured dish for December, pairings or seating for your event, please call 503-445-7400 or click here to email us, 23hoyt.com/contact-us.