A classic from Touraine, France this dish hails from a region where plum orchards thrive alongside vineyards of some of our favorite wine varietals: Gamay, Cabernet Franc, Chenin Blanc, and Sauvignon Blanc. Kunekune pork from Welcome Table Farm braises
in a bath of chicken stock with shallots, bacon, leek and white wine. Filled with potato, carrot, fennel and dotted with succelent Edwards Farm prunes and then finished with a splash of cognac and a dallop of crème fraîche.
