As the summer comes to an end, fall appears. Cold weather, comfort food and hearty features tend to make there presence. With a stalked pantry, tender pork cuts and the means to create a stick to your rib special the final product is closing in.
A good friend and previous Mentor chef had the good heart to pass on his ridiculously tasty cassoulet recipe on.Thanks Rob!
Without further a due...
Pan roasted, herb crusted slopping hills Pork tenderloin.
Flageolet and beluga lentil cassoulet, braised cippolini onions,pickled lake country
organic carrots and green beans. Harkers Heirloom tomatoes,
truffled micro arugula salad, fleur de sel.
Mark Crofton
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