Kurobuta

Splurged on some Kurobuta pork chops. Kurobuta, which I have learned is the Japanese term for Berkshire, takes its identity in the marbling and was a perfect feature in an impromptu slide into summer sweetness. The idea began with a conversation about the delicate flavors and sweetness of stone fruit: summer ripeness and wetness, and how the subtle fragrance, color, and texture can almost imitate human form. Chef Josh Katt and I brainstormed with the help of Culinary Artistry and the internet and inevitably decided on pork, with its tender fattiness always inviting sweetness. We called Fox & Obel to find out they carried the prized Kurobuta. It was set; we organized our ingredient list surrounding three summer inspired courses and planned for a night of creative cooking and photography, thanks to our friend Devin Novgorodoff (photos to come):

 

Arugula, Butter-poached celery, Candied pignoli, Maytag blue cheese

     2007 Angeline Sauvignon Blanc, Russian River Valley

Pan-seared Kurobuta bone-in chops, Stone fruit chutney, Japanese white sweet potato, Tarragon coulis

     2005 Meyer-Fonné Gewurztraminer, Réserve Particuliere

Cherries, Lemon sabayon, Toasted brioche

     Pierre Ferrand Pineau Des Charentes

 

The crispness of the arugula, and the flavors of the celery made me lean toward Sauvignon Blanc, although it was tough with the sweetness of the candied pine nuts and the saltiness of the blue cheese. Overall the wine showed off the salad, which invigorated the palate with sweet, sour, salty and bitter. I love pairing white wines with a little sweetness with a beautiful piece of meat. It is a real treat to drink an Asatian Gewurz with the main course, and with this juicy, marbled meat and its somewhat exotic sweeter companions it was clearly the right choice. With its floral, lychee driven nose, it definitely stood out (although it was a little hot on the palate). And finally a little Pineau Des Charentes with its tarts fruit flavors and almost Madeira-esque oxidized sweetness, which made its way into the sabayon as well.