ORD_Buckeye
Wrong glass, Sir.
Doing a fresh goose from Gepperth's butcher shop in Lincoln Park. Goose will be glazed with a combination of Creme de Mure (Burgundian blackberry liqueur) honey, lavender and sage and stuffed with a traditional British stuffing of roast chestnuts and bacon. Sides will be braised red cabbage and fingerling potatoes roasted in the rendered goose fat.
Pulling the cork on my last two bottles of 1990 Dujac Charmes Chambertin to go with the goose.
Pulling the cork on my last two bottles of 1990 Dujac Charmes Chambertin to go with the goose.