Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Neither of us has been eating much lately but today I decided to plan out a menu and try some new recipes. The pork roast with a gastrique is from Tavern in the Village here in Kansas City (Prairie Village) The gastrique was made with wine, bourbon and cherries among other things. There was a potato galette and green beans finished in the oven. We both like our green beans overcooked.
Neither of us has been eating much lately but today I decided to plan out a menu and try some new recipes. The pork roast with a gastrique is from Tavern in the Village here in Kansas City (Prairie Village) The gastrique was made with wine, bourbon and cherries among other things. There was a potato galette and green beans finished in the oven.
