Antibiotic and growth stimulant free pork loin smothered in homemade fig and (homegrown) rosemary sauce with potatoes and asparagus. Glad I made enough of this tasty fig and rosemary sauce last year to jar it then and savor it now!

Ham and biscuit sandwiches: angel-style biscuits made from Anson Mills fresh, native, stone ground, organic, whole grain, colonial style fine cloth-bolted pastry flour made from Red May wheat (these biscuits start out as a détrempe dough that gets sheeted in butter and folded into many layers for a light crisp delicious biscuit) with cheese, ham, and prosciutto slices smothered in fig preserve and sprinkled with homegrown microgreens served with a side of hollandaise sauce covered asparagus stalks all washed down with Dogfish Head ‘s Olde School Barleywine. Since this beer was fermented with dates and figs, these fig preserve sandwiches were a natural complimentary pairing that tied the whole meal together.

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Crepe Duxelles: a warm comforting mix of mushrooms, onions, cream, freshly grated Parmesan cheese, and Camembert cheese snugly sandwiched in between layers of homemade savory crepes garnished with homegrown chives and washed down with New Belgian’s Le Terroir. The meal paired beautifully with this dry-hopped sour as the Citra and Amarillo hops brought out fruity, floral notes from the spinach salad while the earthy toned from the three years the beer spent in wooden foeders complemented the naturally earthy mushroom duxelles.

The Blond Biere de Garde by Brasserie Castelain went great with all the Thanksgiving flavors including: Homemade Red Wine and Bay Jelly, Prosciutto slices, homemade bread and nutter pickles, Olli Salumeria’s Calabrese, Homemade Sally Lunn bread toast points, Thanksgiving turkey gravy made from pressure cooked turkey jus and tapioca starch, homemade colonial-style rolled sally lunn dressing (a.k.a. stuffing) made with homemade bread, Russet potato puree with potato skin infused cream, sweet potato risotto made with Amish grown sweet potatoes, homemade molded cranberry jelly spiced with organic star anise.

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Homemade Pennsylvania-Dutch style chicken corn chowder; organic carrots, celery, chicken breast, hard boiled egg, creamed corn, onions. egg noodles, and fresh herbs; accompanied by freshly baked Sally Lunn bread; served with a Goose Island Sixth Day. Nothing warms you up on a cold 20F day like a bowl of soup that has been simmering all day!

English muffin bottom with Stolzfus Meat’s hickory smoked bacon, prosciutto, poached egg, homegrown micro greens, all smothered in a sous vide hollandaise sauce, and a sandwich top of homemade hash brown; with a side of homemade sweet potato chips; served with Brasserie du Ciel’s coffee stout Peche Morel.

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Seafood en Brodo with a Tarragon Pesto: shrimp and Barramundi fillets in a pressure-cooked lobster stock topped with a fresh tarragon pesto; served with Goose Island’s 2013 Lolita. The acidic sourness of the beer paired wonderfully with the natural sweetness of the seafood without overpowering it.

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Had a lot of fun and learned a lot too in today’s Jerky Cooking class at Audrey Claire Cook taught by Matt Tolmick of Lawless Jerky. Tried out several of his jerky flavors including: sweet sriracha, aloha teriyaki, Japanese Curry, both beer and lamb versions of American BBQ jerky, and his prototype Pho jerky; all delicious!

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The recent cold snap calls for some warm comfort food! Homemade gwumpki (a Polish) style cabbage roll) made with ground beef, fresh cabbage from the farmers market, organic carrots, onions, basmati rice, and homegrown banana peppers; in a sauce made from homemade Hungarian flavored ketchup and additional tomatoes; garnished with freshly minced homegrown parsley, served with Sixpoint’s Global Warmer.

Homemade pizza: Back= a white pizza topped with artichokes. freshly grated Parmesan. fresh tomato, and romanesco (a fractal cauliflower-like vegetable). Front= a homemade Hungarian-style “Ketchup” (made from homegrown tomatoes), sauteed onions, sauteed homegrown banana peppers, Stoltzfus meats sausage, fresh broccoli, and Castello aged havarti. Served with Devil’s Backbone’s (GABF’s 2012 small brewpub brewer) eight point IPA.