Pastrami on Rye Sandwich: Home Cured beef brisket rubbed with the Fatted Calf  In The Charcuterie ‘s recipe for pastrami rub, Home Smoked and steamed over hardwood logs, then sandwiched in between slices of a home baked Austrian Alpine-style country loaf of wheat-rye caraway-coriander bread made with Hodgson Mill’s non-GMO verified, stone ground, whole grain, rye flour and baked in a newly re-seasoned cast iron camp oven. With a side of fresh chopped coleslaw sprinkled with celery seed and herbed baked “fries”. Served with Wild Beer Co’s MO; the tannins and fruity flavors in this oak barrel aged Old Ale brewed with wild yeast made for a great pairing with the smoked pastrami.

Nantucket Cranberry Pie: What better to pair with a home baked Nantucket Cranberry Pie than Allagash Brewing’s cranberry stout, Red Howes? This draft only offering is brewed with both the Red Howes and Early Black varieties of cranberries that gave it a slightly tart, dried fruit taste that went great with the pie.

Capn Crunch Coated French Toast Sticks and a Sunny Side Up Egg: home baked rich Whole Wheat sandwich bread sticks rolled in crushed Cap’n Crunch cereal and French toasted, then drizzled in USDA organic grade A dark amber pure maple syrup, with a modernist-style sunny side up egg coated in flavorful pressure-cooked brown butter, and strips of hardwood smoked bacon. Served with Mikkeller Beer and Anchorage Brewing ‘s Beer Geek BreAKfast, a oatmeal stout brewed with coffee and fermented in oak tanks.

Raccoon Tracks: Now that the weather is warming and the snow is melting, all the wildlife is out and on the prowl for food, including the raccoons.