As if Thanksgiving itself wasn’t enough, the ThanksGavin food marathon traditionally includes Fat Friday, another feast hosted by one of my cousins.

This year, like last year, my cousin Matt and his wife Andrea hosted.

Matt is not only a great cook, but he does double duty as bar tender. I, meanwhile, handle Sommelier duties.

From my cellar: 2001 Domaine Leflaive Puligny-Montrachet 1er Cru Les Combettes. Burghound 92. Ripe and extremely opulent intense citrus fruit and white flowers coupled with medium weight flavors dripping with minerality and enough fat to buffer the bracing acidity. There is a subtle underlying complexity and this is remarkably intense, assertive and precise yet there is excellent power and depth as well.

My parents picked this cheese up last month in Portugal. It was a medium gooey, very tasty, pungent cow cheese with a bit of the strength of goat.

My father brought: 2013 Klein Constantia Sauvignon Blanc. 88 points. Strong grapefruit.

Marinated pickles. As the dinner has a bit of a Korean theme, Matt picked up some artisanal banchan from a place that specializes only in kimchee.

Spicy radish.

Pickled greens.

Kimchee. The classic cabbage version.

Pickled spicy peppers.

From my cellar: 2002 Gros Frère et Sœur Grands-Echezeaux. Burghound 92. While not really intrusive, the oak treatment is still visible on the otherwise expressive nose of spice, earth and black fruit aromas that are still completely primary in character. The big-bodied and muscular flavors are not particularly elegant though there is good size and weight to them, all wrapped in a reasonably long finish where wood tannins can also be discerned on the mouth coating backend. In sum, this is a good Grands Ech.

For the less carnivorous, Italian tuna, hard boiled egg.

And parsley sauce.

Which can be assembled into Nicoise sandwiches.

My father brought: 2007 Cellole Chianti Classico.

Itsuki helps prep the next dish.

Various ingredients.

Sesame sauce (for noodles below). I tuned up the recipe by increasing the sour component (i.e. vinegar) to make it more in keeping with Chinese balance.

Chinese egg noodles.

Sesame noodles. A homemade version of the sesame peanut noodles. This dish is derived somewhat from Dan Dan Mein, one of my favorite dishes. It was quite nice, with a good nutty flavor and a little zing.

From my cellar: 2005 Celler Vall Llach Priorat Vall Llach. 93 points. Quite dark red in color, like black cherry. Nose with subtle notes of plum, camphor, and dark berries. Big flavors of blackberry and spice. Drinking great.

The main event is pork shoulder, shown roasting here.

Midway.

Then finished. It was coated in the most awesome crunchy sweet and salty crust.

And being carved.

Pulled Korean BBQ pork shoulder. One of the best pulled porks I’ve ever had — and I’ve had my share.

Crusty pork. The edge of the meat, with more intense flavor.

Green onion and seasonings to add to the pork. It was used to top the pork inside a lettuce wrap and with a Korean inspired sauce. Ridiculously tremendously delicious.

My father brought: 2012 Celler de Capçanes Montsant Mas Donís Barrica (Old Vines). VM 90. Bright purple. Expressive aromas of dark berries, cracked pepper and violet, with a smoky overtone. Pliant black and blue fruit flavors pick up a licorice nuance with air and show very good, mineral-driven intensity. Finishes with strong stony cut, the licorice and floral notes repeating.

Greens drying.

A bok-choy side.

my father brought: 2010 Clarendelle. 88 points. Red fruit and some slight secondary Bordeaux aromas, tobacco, leather. The ripe red fruit dominates, red raspberry, stewed strawberry. The tannin is soft and round. Velvety mouthfeel. Good initial bouquet but not a particularly long finish. Merlot shows through but with some added subtle features from the Cabs. 82% Merlot, 16% Cab. Sauv., 2% Cab. Franc. Drink over the next 3-5 years.

Rice.

My plate. You can (vaguely) make out the pork wrap in the lower left.

The dessert wines return!

From my cellar: 1983 Bodegas Toro Albala Don PX Gran Reserva. 96 points. Nutty, fig and raisins on the nose, rich and huge depth on palate with figs, raisin and rich expansive tartness that fills the palate. Enormously long finish, 5 minutes of caramel and spice. Outstanding. So good.

My father bought in Portugal: Quinta do Vallado Porto 20 Year Old Tawny. 93 points. high notes of fig, vanilla, caramel and oak and a touch of bright grape. great color. smooth and not heavy with alcohol burn.

Bob made this awesome Derby Pie. A pecan pie with chocolate and walnuts!

And Itsuki whipped up another batch of Grandma’s brownies.

The pumpkin pie return too.

And I literally whipped up some fresh whipped cream, because all the above really needed it.

Plus my mother baked this chocolate chip chocolate icing cake.
And lest the kids feel left out, Matt made these fresh homemade ice cream and melted marshmallow sandwiches!

All and all another staggeringly good dinner, and probably the best Fat Friday yet.