The first thing out of the kitchen was Kelley’s wonderful Brotchen.
The main course featured Schnitzel with Sauce Robert. Tender! I think Seaborn had been beating the hell out of that pork all afternoon. It looked beautiful on the plate, with its golden delicate coating of light crust. And it tasted great.
The pork was accompanied by spaetzle . . .
. . . and braised red cabbage, beautiful, just crunchy enough, the wine and vinegar perfectly balanced.
I want to go back and eat it all over again!
Next up: the Spanish meal the last Monday in April.