I have been looking to get a good pork dish created using grapeseed. I finally found it but with a twist. I will be putting a Cabernet Pork on my gluten free menu. The cabernet that I am using is the spread/jam that I made from the grape skins. I made many versions before I came up with the right combination. I will be putting it on a bed of flavored rice that is a perfect match. I also got a great wine to match it. Coming soon...
Business is still slow. The combination of the economy and the snow is not helping things much but we have a good God and I lean on him for strength and guidance. My kids will be my only help for the next couple of weeks as Lucas and Andy are home from college and Carina is on break also.
Since I have so much grapeseed in the back patio, I swept some up today and ground it up and spread it out on the sidewalk in front of the restaurant. I figure it has to be better than sand or salt. I got a big bucket of it here under the desk to use this winter. I don't think that is a crazy use of it, it is very practical and free.
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