|Devastatingly Awesome Pork Belly and Grits|
Long story short, I got a crappy night's sleep (I lay awake and poured the same four wines into glasses every minute or two between 2 and 5am, a sommelier's nightmare) and so I didn't awaken until 9am or slightly after. I have to be up a couple of hours before I tuck into breakfast (I cannot face the thought of eating before then). Had we eaten at 11, we wouldn't have wanted lunch at around 2 when we planned to eat with friends at the winery. So, we punted on the breakfast and pushed it off to dinner.
Doesn't a big old bowl of warm breakfasty food sound awesome after a hard afternoon's drinking? You bet!
As currently incarnated at the restaurant, pork and grits is a bowl of course yellow grits, topped with a slice of crispy pork belly—belly that we cure in house from awesome Berkshire hogs, topped with a poached egg, and ringed with local hickory syrup. I brought all of this home, except I brought maple syrup instead of hickory, for our breakfast. But by dinner time, we were not all that keen on the sweet component, so I rewarmed and poured over some awesome green chile left from last weekend's breakfast-for-dinner debauchery.
This is manna from the food gods. Praise be to them!