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We’ve been testing a braised pork and bourbon recipe for a dinner we have coming up in Kentucky this fall. It’s a process we love—talking the recipe through, cooking the dish, fussing over it, adjusting the flavors, the textures, and retesting the dish until we get it just how we want it. We’re getting very close with this one. It’s not a dish we’ll ultimately serve with avocados, but for lunch today, it sure hit the spot.

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