We never really celebrated Father’s Day, perhaps, because, as the saying goes, every day was something akin to Father’s Day. My Dad was both a simple and extraordinary man who enjoyed a good meal, a great ball game, and being with his family. He was happiest when we were all home in our small upper west side apartment, doing whatever together.
There wasn’t a Sunday morning that passed when I didn’t wake up to the warm fresh smells of H&H bagels and fresh Zabar’s stacked up on the kitchen table. Although it was barely 9 am, my dad had already been to the City Athletic Club for a workout, a steam, and then back uptown to purchase the raw materials for breakfast.
I have never purchased a Father’s Day card...never had to! Once, I jokingly told my mother I was going to give her a Father’s Day card, as she served as both my mom and dad, but she asked me to buy her a Manhattan instead. She was a great ol’ broad! Jim Beam 1, Hallmark 0.
Even though my father doesn't drink it, bourbon just seems like the quintessential spirit for dad. In my visit to bourbon country, I learned the distilleries were all pretty much family ventures, though now mostly owned by conglomerates. Even if you don't drink bourbon, a visit to this beautiful part of the country outside Louisville is a treat.
So what to cook for Father’s Day? Pork belly sliders have been all the rage for the last few years. Made über popular by food dude David Chang of Momofuko fame, this dish has popped up on menus throughout the US. And we know the French and the Germans also love their various preparations of this cherished cut of swine. However, truth be told, this deliciously rich delectable treat has been cooked in China for eons.