Our Rooftop Revolution launch of Sunday Fun Day was a huge hit! I got to try Rosa for the first time, and I think I drank 4 in 30 minutes…definitely my new favorite Summer beer!

Tacos were a nice, fun thing to serve on the roof. The pork belly ones were so tasty that I personally burned the crap out of my mouth before we figured out they needed a minute to cool ;D

Lots of flavors going into this taco: a little guacamole,  twice cooked pork belly (braised and then fried to order), our harissa vinaigrette, rhubarb relish, cheddar cheese and radishes all on our house flour tortillas.

The recipe for our pickled rhubarb relish is  below – we use it on everything from tacos, to ribs, chicken, and fish…it is the Springtime topper!

Enjoy and see ya at our next Sunday Fun Day ;D


Pickled Rhubarb Relish

Yield: 2 cups

IMG_8896¼ cup Cilantro, rough chopped

1/3 cup Scallion, thin sliced

1/3 cup Pickled Cabbage, recipe below

3 Tbsp Red Onion, diced

½ cup Pickled Rhubarb, recipe below

2 Tbsp Extra Virgin Olive Oil

Mix all ingredients together.


Pickled Red Cabbage

Yield: 1 cup

2 cups Red Cabbage, sliced into ¼ inch thick strips

1 cups Seasoned Rice Wine Vinegar

2 ½ Tbsp Water

½ Tbsp The Marinade

In a small pot bring rice wine vinegar, water and Marinade to a boil. Place shredded cabbage in a heat proof container and cover with pickling liquid. Allow to cool to room temperature. Rough chop pickled cabbage and add to relish mix.


Pickled Rhubarb 

Yield: 1 cup

2 cups Rhubarb, sliced into ½ inch pieces

1 ½ cups White Balsamic Vinegar

¾ cup Sugar

1 sprig of Tarragon

In a small pot heat white balsamic and sugar to just boiling, whisking regularly. Allow to sit for 5 minutes. Pour over rhubarb and tarragon. Let pickles come to room temperature before rough chopping and mixing in relish.