Organize and share the deals you like.

Lou Los Angeles

Lou’s Monday supper for February 21: Pork ain’t the other white meat

Lou’s Monday supper for February 21: Pork ain’t the other white meat

Lou’s Monday supper for February 21: Pork ain’t the other white meat

Each Monday night, Lou offers a wine tasting supper consisting of three to four courses with matching wines for $55. We serve supper from 6PM to 11PM, and you do not need to make a reservation (although if you are bringing a group of six or more please call us after 5PM at 323 962 6369 to let us know).

In 1987 Bozell, Jacobs, Kenyon & Eckhardt developed a new ad campaign for the National Pork Board. The pitch? “Pork. The other white meat.” This campaign resonated with an American pork eating audience accustomed to eating commodity pork that has had most of the fat bred out of it, and along the way, a lot of the flavor, too: the campaign lead to a 20 percent increase in pork consumption by the early 90s.

The standard issue supermarket pork chop has so little fat and so little flavor, it might as well be a boneless, skinless chicken breast. However, a good piece of pork belly, butchered from an old-fashioned Berkshire hog raised not in a torture box but on a real farm, is a good antidote to the other white meat. OK, it is unabashedly fatty, but do not worry, it is good fat, the kind that builds bodies 12 ways and nourishes your soul along at the same time.

I do not believe you serve pork belly well when you pair it with a full-bodied red wine, full of concentrated, intense flavors. Why? Because when I eat pork belly, I want to enjoy the interplay between the silky belly fat and the meaty portions which, when you cure and smoke it, would be, um, bacon, and I do not want any annoying distractions along the way.

Fried salt cod, egg, Tarbais beans
Costadilà Prosecco “Colfòndo” Prosecco NV

Slo-cooked Niman pork belly, red onion soubise, bitter green salad
Your choice, white or red:

Scheurebe Brüder Dr Becker 2009

Cascina Tajvin Grignolino 2008
Rogue Creamery Smokey Blue, blackberry compote, toasted hazelnuts

Chocolate parfait
Domaine Mas Blanc Banyuls Vielles Vignes 1998

 
In 1987 Bozell, Jacobs, Kenyon & Eckhardt developed a new ad campaign for the National Pork Board. The pitch?  “Pork. The other white meat.” This campaign resonated with an American pork eating audience accustomed to eating commodity pork that has had most of the fat bred out of it, and along the way, a lot of the flavor, too: the campaign lead to a 20 percent increase in pork consumption by the early 90s.
The standard issue supermarket pork chop has so little fat and so little flavor, it might as well be a boneless, skinless chicken breast. However, a good piece of pork belly, butchered from an old-fashioned Berkshire hog raised not in a torture box but on a real farm, is a good antidote to the other white meat. OK, it is unabashedly fatty, but do not worry, it is good fat, the kind that builds bodies 12 ways and nourishes your soul along at the same time.  
organically grown grapes, vinified by a Piemontese grower that, in addition to making wonderful Barbera, has made a specialty of secondary Piemontese varieties like Grignolino and Ruché (we also have their Ruché by the glass).

avatar

Pinned onto

Related Pins

1
adviss VISS LIGHTING is China's leading LED curtain manufacturer. Research and development of solut...

Top