After a 4 hour unlimited mimosa brunch with Heidi and her out-of-towner Patrick (who I'm now calling ‘Fun Patrick’) Jamie and I went to an event called Cochon 555. It was a pork and wine fundraiser with 5 chefs, 5 whole pigs and 5 wine makers. We didn't eat all that much, but between the lard and liver pate, the chocolate-dipped bacon and the roasted pig face, I have never felt so drunk and fat.
Monday, January 26, 2009
Swine and Wine
After a 4 hour unlimited mimosa brunch with Heidi and her out-of-towner Patrick (who I'm now calling ‘Fun Patrick’) Jamie and I went to an event called Cochon 555. It was a pork and wine fundraiser with 5 chefs, 5 whole pigs and 5 wine makers. We didn't eat all that much, but between the lard and liver pate, the chocolate-dipped bacon and the roasted pig face, I have never felt so drunk and fat.
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