Holiday Porchetta with Fennel Gratin

An Italian tradition, Porchetta makes an impressive and surprisingly easy centerpiece for your holiday meal when it comes to preparation. From using an entire pig, to roast loin, or if you choose to use pork belly; this savory dish varies from region to region in Italy. Below you’ll find my recipe using pork belly. Using […]

Alsatian Bacon and Onion Tartelette

Pate Brisee (Pie Dough) Ingredients 3 cups Flour ½ tsp. salt 1 tsp. sugar 2 egg yolks 2 cups soft butter 1 cup ice water Pate Brisee Instructions Mix flour, salt, sugar and soft butter in mixer, and then add egg yolk and water. Once everything is mixed, form dough into a ball (dough should […]

Red Wine Braised Boar with Fresh Cavatelli

This recipe is from Paul Turano, Executive Chef at Tryst Restaurant in Arlington. The subtle flavor and gamey texture of the boar is enhanced by slowly simmering the meat at a low temperature over a long period of time, allowing the flavors of the sauce to marry with the boar. Pair this dish with a good, […]