This is how my Memorial Day weekend starts, which is only one day, but nonetheless, I’ll treat it like a holiday. Putting this big pork roast in the smoker this morning and letting it go low and slow all day for our staff to enjoy tonight. This is a cut from a Berkshire hog from TD Niche Pork and please don’t let Travis hear you call it “The Other White Meat.” As you can see, this heirloom breed has a darker color, which translates to richer flavor. This is what pork should look like, and how it should taste.

Thanks to all who have asked about, prayed for, brought food and flowers to Karen this week. All the the colorful displays around the house are a visual reminder of your love and concern.

Holiday Weekend as a Chef