A Great Meal in Menard
I recently had the pleasure of serving as guest chef for a dinner at the country club in Menard, TX. Located 31 miles north of Junction, Menard is special because, although the population is small, it has way more than its share of interesting and talented people, including of course Clayton Miller, a master knife maker. Unlike some of the more conservative surrounding communities, many of the citizens of Menard enjoy a few cocktails, which was the original reason for the club.
I originally discovered Menard because it is home to two college friends, who asked me to help raise money for the town’s new library. I met so many terrific people that I kept coming back. The town also boasts a fine café, which owes its creative menu and offerings to Chef Mike Hennessey, who I was lucky enough to have assist me in preparing and serving the dinner.
The menu for the dinner was one of my favorites and one that is perfect for entertaining. It’s easy to prepare and requires very little work at the last minute.
The main course is Pork Vampiro, an upscale alta cocina Mexicana dish that is both earthy and sophisticated. The pork was served with arroz verde, one of the world's most interesting and spectacular rice dishes. It appeared in an article I wrote for Fine Cooking magazine and was selected by Houghton Mifflin to appear in their book, The 150 Best American Recipes: Indispensable Dishes from Legendary Chefs and Undiscovered Cooks.
I hope you will try these recipes; all you need to add is a salad and dessert for a memorable occasion!