And so it begins. My birthday is around the corner and I can't resist riding the coattails of the occasion for a full week of celebrating. This year's b-day festivities kicked off rather rather nicely with a dinner at Craftsteak with not one, but two fantastic men: Papa Vamp and Brother Vamp.
The company was terrific. The wine was wonderful. The steak was sublime. How can you go wrong with a Prime Corn-Fed Porterhouse from Niman Ranch? You can't.
Still, it wasn't the restaurant's namesake steak that got us really revved. It was the ham -- an appetizer platter of Edwards Country Ham, sliced razor thin and topped with Pickle Pear and Toasted Marcona Almonds (pictured above).
Papa Vamp had resisted the pull of the pork when the plate first landed on the table, but just one bite had his eyes rolling back into his head with pleasure and his fork plunging in for more.
It leads me to wonder: Could my pork fixation simply be genetic?
Considering the way that Papa and Brother Vamp dived into the ham, I'm betting that's a resounding "yes."
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