On Sunday, Mister and I were invited to the annual barbecue hosted by David Rounds and Jenny Tallis. They are such an amazing couple. Jenny is a marketing, public relations, and promotions guru who helps small and medium sized businesses grow. When she walks into a room, she brings an amazing amount of positive energy and she is not afraid to challenge assumptions or self-imposed limits. David has spent over a decade in wine distribution and offers brilliant, accessible wine-focused courses through Wine for Everyone. He has embraced the current economy by providing suggested pairings with pantry favorites: Kraft Mac n’ Cheese with Vodopivec Vitovska from the hills of Trieste anyone? And, I love the intent behind his new class, “Drink Your Way Through the Recession.”
When David and Jenny host a party, the wine is plentiful and the food amazing. When we arrived, the back yard was filled with a crowd of at least three, if not four, generations sampling wine (for those 21 and over) and snacking on tacos, chips and black beans, and corn. Meanwhile the “guest” of honor was in the corner under the pear tree. A beautiful picture of porcine loveliness.
About an hour later, the pig was pulled from the heat and set to rest. The crowd that gathered debated the merits of cracklin’, what happened to certain “parts,” and, of course, when it would be ready to eat. Mister explained the importance of resting the meat to me: the juices leave the muscle cells when cooking, so by letting it rest, the liquid is reabsorbed thereby insuring the meat is moist and juicy. The taste test confirmed the theory. Moist and juicy.
Roasting
Resting
Carving
Hops in their back yard…because man cannot live on wine alone.
August 23, 2009
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