FEAST BLOGS

Montana Pork Chop, Parmesan-Scallion Polenta, Edamame Succotash

Dec 28, 2018 | Specials

montana pork chop

Enjoy our feature this weekend of a smoked Montana pork chop grilled with a spiced red wine reduction served over Parmesan-scallion polenta with a succotash of edamame, corn and cherry tomatoes.  Delicious leek microgreens from Terra Works add the finishing touch.  Paired with Dave Phinney’s Washington Locations Syrah for the aromas of wild blueberries and cassis followed by dense plum, chocolate and framboise flavors this is a delightful offering.

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