Texas Smørrebrød & Warpigs Lazurite IPA

And ... I'm back!  Back and slightly bug-eyed over the fact that it's been six months since the last post.  Yep, six months.  Man, nothing derails one's blogging momentum like an international move.  Oh, and opening a new restaurant.  That takes some time also.

*Insert sheepish shrug here.

It's been worth it, though.  Sarah and I are happily settled in our new home, a somewhat sparsely furnished but very cozy three room flat in Copenhagen's Vesterbro neighborhood and I'm proud to say that Warpigs - that's the new restaurant -  is off to a great start!

Smoked Brisket Benedict & White Oak Jai Alai

Two very exciting things happened this week.  The first was that I had some distinguished beer guests visit from Denmark.  I'll keep their identities under wraps for now but if you know anything about the craft beer world, you probably guessed at the mention of "distinguished" and "beer" and "Denmark" … and you're probably damned impressed!  I know I was!  I'd promised them a barbecue feast and in my unbridled enthusiasm procured a slightly enormous, fifteen pound brisket.  Of course fifteen pounds is far more than any four men could consume in one sitting (even hungry ones and even those of hearty viking descent) but I was excited and thus went a tad overboard.  So, home came the mighty piece of meat were it smoked for a solid twelve hours and was shared with my new friends alongside baked beans, good camaraderie and whiskey sours.  It was a terrific afternoon that I felt truly privileged to host and though we got through a respectable amount of the meat, at meal's end there was plenty left over.