Cooked slow, until they fell off the bone, with onion, celery root, carrot, riesling, cumin, shiitakes, garlic and herbs, and served over quinoa. Chris made an amazing salad from their garden, and cooked Richard and Susan’s black radishes in sake and soy until they were perfectly tender. We started by finishing the riesling, then had a 2002 Marquis Philips cabernet S2.