F E A T U R E D D I S H
Seasoned with house
seasoning for a m inim um of
24 hours, then placed above
on a large tray of ice in the
sm oker. This cools the
sm oke, so the pork chop
gets that sm oky flavor but
does not cook. After it is
Sous Vide, and finished in
the grill to char, it 's glazed
with a chili garlic glaze.
When it m akes it to your
plate, it 's accom panied by a
Kobacha purée, chard bok
choy, and sake m ushroom s.
It ?s is a lengthy process, but
by starting with a great
quality chop and taking
these steps, it provides a
m oist and flavorful chop.
Center Cut
Pork Chop
Johnson and Wales University Miam i, with an A.S. in
Culinary Art Science and a B.A. in Hotel/ Restaurant
Managem ent. Her food is creative, sim ple, a work of
art and visually appealing. She is m arried to Chef
Brian Wilford (La Cim a Club) and the m other of two.
" T H E S E A S O N I N G I S
T H E K E Y T O
A P E R F E C T D I S H . "
