Jerk Pork last night to celebrate our 46th wedding anniversary. Pork tenderloin with Carib Dry Jerk rub grilled with pimento smoke wood, rice & peas cooked in coconut milk, and fresh corn from the cob, served with 2011 Forman Cabernet Sauvignon.
Followed by grilled peaches and vanilla bean ice cream, with a 2008 Merry Edwards Late Harvest Sauvignon Blanc.