Tag: Pork Belly

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#SundayFunday – Double Stackers + Brunch at Five Horses Tavern

#SundayFunday brings us to Five Horse Tavern (Source: Facebook)

For the most part, breakfast is bland. Basic, at home, breakfast can prove mundane and relatively boring. Eggs and toast, anyone? But when you couple a trip to the South End in Boston with a double stacker of chicken and waffles topped with bacon marmalade, cheddar, and creole mustard, on a Sunday morning, you’ve given breakfast a whole new meaning.

With a name like Five Horses Tavern, it is assumed the brunch menu is fit for a feast. Starting with the donut holes – a house apple-cinnamon dough with a sugar glaze – then transitioning to the Breakfast Club – a KFC-style chicken with bacon marmalade, fried egg, cheddar, frisee, cornichons, creole mustard on toasted waffles – with a side of pork belly, the #SundayFunday combinations at Five Horses Tavern are limitless. Combine the French Toast Sticks with the Buttermilk Fried Chicken Tenders and a Peach Bellini or combine the Heart Surgeon – a beef and pork hash, with two eggs and crispy fried onions – with the Cast Iron Cornbread and a House Bloody; either way, you’ll be in full #SundayFunday mode. Prepared with 40 rotating drafts, the South End location emphasizes wine, cordials and craft beers; making it an excellent location for mimosas and afternoon cocktails.

If for nothing else, explore #SundayFunday at Five Horses Tavern for its nostalgic environment of adjoining brownstones, rich history, and culturally diverse neighborhood. Bordering Back Bay, Chinatown, and Roxbury, the South End is full of surprises and Five Horses Tavern is one of them. Sink into a corner booth, order the Breakfast Club with a Jack’s Abby and let the Sunday good times take over.

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Angostura in the Atrium

Pho-Real Steam Bun and a Zombie during the Angostura in the Atrium at The People's Kitchen in Worcester, MA

On a rainy autumn evening in the atrium of The People’s Kitchen, Chef Cornelius Rogers transported guests from Worcester to a Caribbean island oasis with the help of Angostura Rum. Rogers and co. turned up the whimsy, evoking the spirit of Trinidad with each and every pairing.

Tot-chos and the Caribbean Spritz
Guests were greeted with playful wine glasses rimmed in banana salt and served with striped paper straws. The Caribbean Spritz consisted of Angostura 5 Year Old Rum, Fever Tree Tonic Water and a fresh pineapple garnish. Cubes of Angostura Bitter-Mango Ice slowly melted, resulting in an entirely different beverage by the end of the first course. The adobo chicken Tot-chos (as in tater tot nachos) grasped onto the Spritz’s emerging mango notes with complimentary flavors of avocado and Serrano salsa.

Pho-Real Steam Bun and a Zombie during the Angostura in the Atrium at The People's Kitchen in Worcester, MA.jpg
Pho-Real Steam Bun and a Zombie during the Angostura in the Atrium at The People’s Kitchen in Worcester, MA

Pho-Real Steam Bun and a Zombie (for 4)
Steamed pork buns called “pow” are a local favorite in Trinidad, so it’s no wonder that the crispy Pork belly, jalapeños, sprouts and pho sauce mirrored an Angostura Zombie so appropriately. This monster of a cocktail came served in hollowed pumpkins with long fluorescent straws for shared consumption. Garnishes of mint and basil on the steam buns enhanced medicinal qualities of Absinthe and warm spices of Falernum.

Pan Roasted Duck Breast and Treacle
The Angostura Treacle is a rum based Old Fashioned, topped with a float of cinnamon-citrus and garnished with a dehydrated apple slice. The union of this tiki concoction with pan roasted duck, pear mostarda, and candied walnuts made for a warming pair on a bone-chilling New England evening.

Warm Semolina Cake and Tom & Jerry
Our meal concluded with moist semolina cake, pumpkin mousse, salted caramel, and a Tom & Jerry. Rogers explained that semolina is a course purified wheat often used to make pasta. Served in a porcelain mug, the Tom & Jerry proved a thick boozy batter. A combination of Cognac, Angostura 7 Year Old Rum, and Amaro di Angostura offered natural undertones of vanilla, maple and cinnamon.