So my office knows this all too well. Up until recently I couldn’t find satisfaction with my pastrami options here in the south. I admit it I am a pretty hard core fan of Katz Deli in NYC. As much as I’ve complained I am now growing fond of the home grown pastrami’s that are appearing in our neighborhood...I just need to appreciate their differences. Recently, I discovered that cider is a delicious option with this lovely creation.
Lucky for us we have plenty of options including our latest entry: Bordatto. These are hand crafted products that are breaking the traditional concept of CIDER. Heirloom varietals fermented using indigenous yeasts. Basa Jaun is intensely fruity with great earthy notes..we had it recently with a pastrami sandwich and the paring was as good as the traditional pairing (celery soda). Txala Parta is not for the faint but boy would it be good with some hearty foods.
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