Slow Food Kansas City Hosts Pork 102

Nearly 50 people gathered on the cozy enclosed porch at Jasper's Restaurant, overlooking Indian Creek, to enjoy a multi-course dinner titled 'Pork 102.' Presented by Slow Food Kansas City and Chef Jasper Mirabile and Chef Kay Johnston Tucker, the event was both educational and delicious.

Throughout our meal, we enjoyed wine pairings provided by Dennis and Cindy Reynolds, of Somerset Ridge Vineyard and Winery. Much to my amazement, I found myself sitting beside a dear friend who I'd reconnected with only a few weeks earlier, and a young woman who had attended my older daughter's slumber parties during high school.

Our pork feast began with small cups of Jasper's Kitchen Cookbook Tuscan Bean Soup - a tasty and aromatic 'brew' that was served with Somerset Ridge Traminette and adorable Salt and Pepper Crunchy Pig Crackers provided by local purveyor, Meadowlark Acres. Tuscan Pork Pate with Red Currant Sauce, Copa de Teste with Somerset Ridge Port Reduction, and Chef Kay Tucker's Zampone (head cheese) came next.

Mama Mirabile's Sunday Sauce served with neck bones was one of my favorite dishes. Somerset Ridge Signature Focaccia with Olive Oil, Butter and Traminette accompanied the dish, along with Schiacciata alla'uva - Grape Harvest Focaccia, and glasses of crisp Somerset Ridge Chardonel.

More and more dishes arrived, from Pasta del Giorno served with Somerset Ridge FlyBoy Red wine, to a salad of Wild Greens with Guanciale (pork) Balsamic Reduction, and Tuscan Porchetta. Jasper said that Tuscan Porchetta often is found on sandwich carts in Italy, made with rosemary, fennel, garlic, Chardonel, red pepper, carrots, onions and garlic. The meat fell apart with the slightest touch and sat atop rich, creamy Gorgonzola Potatoes.

My second favorite course was ultra-moist XV Olive Oil and Limoncello Cake, with a side of Caramelized Pancetta Gelato that had a tiny burst of salt and crunch. Piggy Pops (Grand Marnier Glazed Cake Bites Dipped in Chocolate) and Somerset Ridge Tawny Port completed our fantastic meal.

Can't wait for Pork 103!

PHOTOS BY LISA WATERMAN GRAY

Jasper Mirabile Jr.'s Applecello

When Jasper Mirabile, Jr., had too many apples and too much cider from Louisburg Cider Mill in Louisburg, Kansas, six years ago, he created Applecello. Then he introduced it to customers of his family's five-decade-old family restaurant in nearby Kansas City, Missouri (which he co-owns with his brother, Leonard) - Jasper's Ristorante.

A veteran maker of homemade limoncello (as well as mozzarella, pasta sauce, salad dressings and more), Jasper combined excess apples and cider with sugar, vodka, and grain alcohol, and then flavored the brew with cloves and cinnamon sticks - and he's been doing it ever since. This year's brew features Louisburg Cider Mill's Honey Crisp apples.  

Customers at the restaurant can't seem to get enough of this luscious stuff. Each fall they consume more than seven gallons of Applecello, in everything from Applecello Martinis to Applecello & Cream. Jasper adds Applecello to fruit-based breads and cakes (including his signature Applecello cake), pours it over fruit salad, and serves it warm, beside apple strudel and vanilla bean gelato. "It reminds me of fall," Jasper says. "It tastes like mulled cider with a little kick to it."

Want to make Applecello yourself? Here's the recipe:

Jasper's Missouri Applecello

Makes 1 1/2 gallons

6 apples, seeded and crushed

8 ounces apple cider

12 cloves

4 cinnamon sticks

6 tablespoons sugar

10 ounces vodka

10 ounces grain alcohol

Tools: 2, 32-ounce Mason jars, 2-quart stockpot, 1 gallon jug with a cork or cap, very fine strainer, 1-ounce glasses

Place all ingredients, except vodka and grain alcohol, in stockpot. Bring to a boil, lower heat and let steep for 15 minutes.

Pour mixture into a sterilized 1-gallon jug and then add vodka and grain alcohol. Place cork or cap on jug and store in a cool, dry, dark room. Let the mixture sit for 14 days.

Strain mixture and place in Mason jars, let sit for 14 more days, and then refrigerate until ready to use. Serve chilled.