It felt a tease to bring you along on this occasion and leave you with no way to touch the experience in your own kitchen.  I asked Hugo Matheson if I couldn’t please have a recipe perhaps for one of the delectable sauces they serve up with the pork that make the dishes sing.  He kindly obliged, giving credit to Kyle Mendenhall, The Kitchen’s Executive Chef for supplying the recipe for this delicious aioli sauce.  It would be perfect on so many dishes but for a taste of the Pig Roast maybe on a simple pork tenderloin (perhaps from a charcoal grill to savor the smell of the smoky fire).  It is a simple to make sauce, very much like a pesto. This recipe was reduced from a professional chef size batch to that for the home cook.  Makes approximately 1 1/2 cups.