Can We Interest You in the Pork?
The Beer Lass skips the burger atÂ Village Whiskey and instead goes with the pork sandwich.
Chef Dave Conn tosses the pork in a whiskey barbecue sauce then adds a creamy coleslaw atop.Â It was served with fried pickles as a side.
Village Whiskey’s Pork Sammy [Beer Lass]
Twenty-five bucks gets you a plate featuring meat from 20-pound whole baby porkers Pitsillides rubs with lard and his own spice blend before slow-roasting for up to three hours; he serves up the pork with love letter pasta tossed with cheese and sweet peas.
Out with the goat, in with the pig at Kanella [Meal Ticket]