Super Bo(wl) Ssam
After my Packers were laughed out of Levi's Stadium a few weeks back, I've been thinking more about what I'll be eating and drinking on Super Bowl Sunday than who's going to Disneyland. As it turns out, there's a lot one can do with the space in the brain that would have otherwise been occupied by recurring visions of Aaron Rodgers hoisting the Lombardi trophy high into the air—all but affirming his legacy as the greatest quarterback of all time. But that isn't happening this year. And I'm not bitter. The reality is that the Niners have completed the single greatest franchise rebuild in NFL history in just a couple years, and they're primed to remain at the pinnacle of the NFC for a long while. They deserve to be back in the big game, and I hope they win it all. Besides, with that sieve-like run defense the Packers brought to Santa Clara, they would have been chased out of Miami anyway. Okay, maybe I am a little bitter. Let's just move on to what's on Sunday's menu. As you've already read, there's no shortage of wine here, and I'm not serving any cheese. We're having Korean Bo Ssam actually—and it feels great, baby.
Bo Ssam. That's right. It's an admittedly unconventional offering for the big game; there's no doubt about it. It's a dish with Korean roots dating back to the late 1400s, but even today, it's only gained peripheral exposure in the American food scene. The truth is its wildly easy to make, profoundly complex and delicious, and it can be left at the buffet table for your guests to pilfer while you imbibe and scream at the TV for the afternoon. Mix in some bib lettuce for vessels, kimchi, sriracha, and whatever other sauces you like, and you've got one hell of a spread. I use David Chang's recipe from Momofuku, and you should too. For those unaware, David Chang is the same to Ssam as Geoff Kruth is to Somm or as Neal Martin is to Pomerol…You get the picture.
To pair with this feast, I've got plenty of libations on offer. No, I'm not delving into the cellar. In fact, I didn't pay more than $35 per bottle. It's the Super Bowl. And besides, Uncle Ronny will likely arrive at 9am and be on his twelfth Bloody Mary by noon. He'll be lucky to make it to kick-off.
First up, I have the 2016 Melville "Estate" Sta. Rita Hills Pinot Noir. Pork and Pinot have long been the perfect marriage, but with a dish like Bo Ssam, you need something high-toned and racy to cut through the fatty richness. I've long adored Melville's Pinots for their Burgundian approach to winemaking, and there's no better alternative to serve with a dish like this. The '16 is fresh, zippy, and the perfect companion to Bo Ssam, or any slow-roasted pork dish for that matter. You could sub this out for another Sta. Rita Hills Pinot (Talley, Sandhi, etc.), but if you'd prefer to pour an import, grab a bottle of 2017 Domaine Anne Parent Bourgogne Rouge and thank me later.
What could possibly eclipse that Pinot, you ask? Bubbles. That's correct. A high-quality sparkler served with anything salty or fried is arguably the greatest pairing the world has ever conjured. From potato chips to fried chicken to Peking duck, there's nothing better. I always keep something sparkling in the fridge and when I can, in the ideal format. I consistently stay flush in the way of Mas Codina Cava and I was thrilled when I heard that we now carry it in magnum. For less than thirty bucks, you're getting one and a half liters of extraordinarily delicious, impeccably balanced Cava. It's terrific alone, and I won't lose it when Uncle Ronny dumps 6oz of orange juice into his flute without asking what was in the bottle.
On the beer front, I'm a sucker for just about anything fresh and hazy these days, so I've got some foggy IPAs from Seven Stills, Laughing Monk, and a few crowlers from Humble Sea in the cold box. If Sunday's game gets out of control, I may reach for one of our Smoke Wagon store picks but will likely hold off—after all, they won't be available next year when Green Bay is in the Super Bowl.
—Gary Norton