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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 . "

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