A Hickory in full yellow at sunrise at the Gideon Ridge Inn. The brilliant yellow only lasts a few days. 
4 center cut thick pork loin chops, with bone
For the Marinade
3 tbs Dijon Mustard
2 cloves Garlic peeled and crushed
1 shallot sliced
1/4 cup olive oil
1tbs salt
1 1/2 tsp pepper
2 tbs chopped Rosemary
Blend together all ingredients and rub on both sides of Pork chops. Let sit for 2 to 6 hours.
Sauce For Pork Chop
1/2 cup Brown Sugar
1/2 cup Bourbon
1/2 cup Soy Sauce
2 tbs Green peppercorns
1 sweet onion sliced
Bring these ingredients to a boil and remove from heat
Add 20 dried figs and let rehydrate.
Grill Pork Chops on a meduim hot fire. We recommend cooking to medium, about 150˚ F internal temperature.
Garnish Pork with Figs and use glaze as a sauce over the Grilled pork chop. Serve with Mashed potatoes and braised Greens.
Gideon Ridge has procured a 250 pound Berkshire pig, currently being raised in Happy Valley, NC. We will receive the freshly killed (and inspected) pig on Monday, April 4, and participants in the Cochon Boucherie will participate in all aspects of the cutting, preparation, cooking, and eating of the pig.
The pig is being raised by a small producer in Happy Valley, NC, about 20 minutes from Blowing Rock. The family operation primarily raises goats and produces goat cheese. The pigs are fed goat whey as part of their diet.
We envision this event to be a sophisticated version of the traditional Appalachian “Hog Killing” party, where extended family and neighbors help to prepare and smoke the hams, bacon and sausages, while preparing the evening party feast.
The culinary program at Gideon Ridge Inn and Bistro Roca is the result of the efforts and experience of Michael Foreman, Executive Chef. For more than ten years, he has been preparing meals at Gideon Ridge using local ingredients long before the current “farm to table” movement was popular. Bistro Roca was started 6 years ago and is a casual dining experience using many of the same fresh ingredients and culinary techniques used at Gideon Ridge. In previous years, Michael has purchased pigs from this producer in Happy Valley and served the pork at both Gideon Ridge and Bistro Roca. This is the first time we have held a class.
Cost: The three night package for Cochon Boucherie Festival, including classes, special dinners, wine tastings, and three nights at Gideon Ridge Inn is $750 double occupancy, $625 single occupancy. The two night package including classes, special dinners, wine tastings, and two nights at Gideon Ridge Inn is $600 double occupancy, $475 single occupancy. For people who want to take the classes and have the dinners, the cost is $250 per person. (plus $15 per person for each breakfast, if desired) For a one day class including dinner is $125.
Call Gideon Ridge Inn for information: 828-295-3644 or 888-889-4036
Vision Cellars, Mac McDonald to host wine dinner at Gideon Ridge March 4, 2011.
NEW YEARS EVE AT GIDEON RIDGE
STARTER COURSES
Roasted Maine Lobster
Golden Beets, Micro Salad, and Grapefruit Vinaigrettee
Foie Gras Terrine
Savory Thyme Crackers, Violet Mustard, and Cornichon Meranque
Wood Fire Roasted Celery Velouté
Crispy Proscuitto Disc
ENTREE COURSE CHOOSE ONE
N.C. Dayboat Catch
Basmati/Lentil Cake, Roasted Local Baby Carrots,
Roasted Plum Tomato Puree, Basil Salad
Hardwood Grilled Angus Beef Tenderloin
Parsnip Puree, Apple Cider Glazed Baby Beets,
Brocolli Custard, Grilled Brie
Slow Roasted Veal Chop
Brasised Greens & Turnip Tartlet, Smoked Peppercorn Jus,
Poached Endive, Pinenut Fritter
Pan Fried Wild Duck Breast
Timbale of Cous Cous, Grilled Cucumber Salad,
Sweet Ginger Mousse, Roasted Pepper Coulis
Trio of Festive Desserts
Christmas Decorations with a little help from Winter. Such a beautiful morning. 
Joy, joy, joy. A dusting of Snow on the ground. We are in the process of decorating for the holidays. The coffee smells quite good this cold morning. The fireplace heat feels warm. 
