Tonight’s meal by Chef Bill Sr. was a delicious grilled lamb chop with the secret being it’s tenderized with Adolph’s Meat Tenderizer, garlic powder and cracked black pepper before putting it to the flames. It was served with grilled eggplant — thank you Andrew; sauteed red peppers and cherry tomatos again cooked over the grill and mushrooms stuffed with breadcrumbs and inexpensive supermarket-brand horseradish cheese.
It was four stars for sure.
The wine was Jack’s Blend from McWilliams Harwood Estate purchased from a Pennsylvania Wine and Spirits Shoppe. McWilliams does not tell what the blend of grapes happens to be but it was rather enjoyable actually.