Both of our dads loved to cook. I remember watching my father in law at the stove, frying up something special. And my dad, with his favorite foods. That he made the way he liked them.
Our dads are no longer with us. My FIL, 33 years ago. My dad, 11 years ago.
We still have memories. Pictures. Favorite moments.
Tonight we honored them by cooking things from their birthplaces, and using techniques they loved.
Like pan frying.
These are baby bella mushrooms from PA. My husband’s home state. The hanger steak. Also from PA.
I pan fried a hanger steak with red wine mushroom sauce.
I also made one of my dad’s specialties.
Cole slaw. A simple one. Cabbage. Carrots. A simple slaw dressing (I cheated and mine was from a bottle). My dad made his own.
The food tonight came from Lancaster Farm Fresh Cooperative, in PA. And, Friends and Farms, mostly sourcing items from PA and MD these days.
The salad. Baywater Greens. Strawberries from the community garden. Cheese from MD. A simple lemon vinaigrette.
The wine. Not local, but our dads were beer drinkers, and this steak begged for wine. My dad, Natty Boh. My FIL. Yuengling.
For us, though, a toast using a ten year old cabernet reserve from California.
Here’s to memories. Here’s to dad.