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Credit: Curtis Bonwell / Special to WCNC.com
The third course was a Choucroute Garnie with a traditional knockwurst, veal bratwurst, pork belly, sauerkraut, boiled heirloom potatoes, and a house smoked pork loin topped with Lusty Monk mustard. This dish was first described to us as a big bowl of pork, and it definitely was. Both the bratwurst and knockwurst were tender, robust with flavor, and made in house. The smoked pork loin had a wonderful aroma and flavor we all love from smoked pig. The potatoes were good but didn't add much to the dish, unlike the sauerkraut which was delicious and helped cut through the heavy pork. The pork was served with a choice of either a 2011 Mosel-Saar-Ruwer Riesling or Ayinger Dopplebock beer, I chose both. The Riesling was fantastically sweet and full of fruit with a touch of fizz, but the beer was the special part of this dish. It was very dark and rich with a touch of a sweet almost chocolate like flavor perfect for a plate full of pork.
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