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5th Annual Ann Arbor Riboff

posted June 17, 2009

Just a reminder that the 5th Annual Ann Arbor Riboff is this coming Saturday, June 20th. The event is open to all and we hope to see lots of familiar faces! Simply bring 3 slabs of your best ribs or a side dish for judging and get ready for some carnivorous competition! You can just come to enjoy, but bringing a dish is recommened. Also, A Knife’s Work own Brendan McCall is going to be a judge (for the second year in a row), so make sure to swing by and give some good BBQ heckling!

Here’s the info…

Recipe: Roasted Pork Belly

Our second recipe is one I love and never tire of making, roasted pork belly crispy skin style. Cooking a pork belly is easy…

Take Home Menu for week of 06.30 – 07.06

Items available for purchase at Everyday Wines in the Kerrytown Market & Shops.

Broccoli Soup with Garlic and Olive Oil
Tantre Farm’s broccoli sautéed with onions, garlic and cascabel chilies then simmered in a light vegetable stock and finished with a touch of half and half, croutons and parmesan cheese 5/8

Eggplant, Zucchini and Yellow Squash Ratatouille
A classic dish! Eggplant, zucchini, squash and tomato stewed with olive oil and herbs 5

Zucchini with Basil Mint and Toasted Pita
Crisp slices of zucchini marinated in olive oil, lemon juice and black pepper then tossed with torn mint and basil and served with toasted pita chips 6

Orange Confit and Thyme Pork Loin with Roasted Peaches
Pork loin rubbed with confit of orange, lemon, honey and fresh thyme then roasted until rosy pink and served with roasted peaches tossed with melted butter 9

Chicken Fricassee with Fresh Fava and Oyster Mushroom Hash
Red chili rubbed chicken braised in white wine and garlic served alongside sautéed favas, sugar snap peas, oyster mushrooms and potato 9

Dulce De Leche Flan
Homemade vanilla and sherry scented dulce de leche flan with burnt sugar caramel 6