No, This isn’t a locomotive. It is an enormous cooker that was to roast the most succulent meal of my stay in Beaver Creek. And the name for this special dinner party was simply perfect:
If you recall my last post, I had just taken an extensive and exhausting 6 mile hike up to 9500 feet, complete with thunder and hail. I was therefore, more than ready to eat and drink something tasty and satisfying – and boy did I.
I arrived back at the resort mid-afternoon and the chefs were just beginning to set up the roaster with some choice meat:
In addition to a special presentation of pork dishes, there was also a wine tasting.
These were very yummy – and no one minded when we went back for seconds and thirds…
Traditionally head cheese is made entirely from the meat of the head of a hog, cured and stuffed in pork stomachs. Supposedly, pork head meat is very nutritious. To make the head cheese the pork head is boiled until the meat separates easily from the bones. Spices and gelatin are then added.
Ordinarily I would pass on such a concoction but the carver in the above picture urged me to try it and not wanting to appear “chicken” I did. Not for me.
To wash away the taste I opted to go to a much beloved standby – the pisco sour. I originally discovered this drink in Peru a few years ago and happily I am now seeing it grow in popularity in the states.
All in all it was a perfect ending to a perfect day in Beaver Creek Colorado.
6 thoughts on “SEE THE USA – BEAVER CREEK COLORADO: PART 4: SWINE AND DINE”
Great post 😁
Cindy, I feel like I’m on vacation with you looking at these wonderful pics and narrative! Thanks.
That’s been my goal so happy you feel that way – thanks for reading!
I love pisco sours too and agree about the head cheese – no thanks!
Someday I hope to share a pitcherful of pisco sours with you!