Pig Roast is ON!

Hi, everybody. The forecast looks good for Sunday, so the pig roast is officially on. Our awesome handyman Alberto Contreras has rigged up my Caja China with a grill attachment, so we’ll be grilling up some veggies from the Farmers’ Market as well. We’re gonna get started around 5 so we can take advantage of the sunshine . We’ll probably wrap it up around 8. There is some possibility of a sellout, so I’d recommend coming early.
  In other news, I’d like to welcome our new daytime sous chef Adam Lord to the Chop Bar. He worked at Jojo until they closed a few months ago. Adam hails from the Detroit area and has brought us such great dishes as potato and pilsner soup with Fiscalini cheddar.
  This week on the dinner menu, we’ll be featuring meatballs with tomato sauce made from the season’s first fresh tomatoes. We’ll also be lightening the preparation of our pork dish a bit, switching from a breaded loin cut to a bone-in pan roasted chop.  English peas are getting fatter and juicier, too, so come pay us a visit, eh?

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