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Restaurants & Chefs

2020 Participating Restaurants & Chefs

  • 712 Restaurant
    712 Restaurant

    Chef Oscar Hernandez

  • Fleming’s Prime Steakhouse and Wine Bar
    Fleming’s Prime Steakhouse and Wine Bar

    Chef Rafael Ponce

  • J. Gilbert’s
    J. Gilbert’s

    Chef Jimmy Masters

  • Lincoln's Pub
    Lincoln's Pub

    Chef Seth Lacy

  • Single Barrel
    Single Barrel

    Chef Brandon Harpster

  • Society 1854
    Society 1854

    Chef Jon Engler

  • Stirnella

    Chef Matt Moser

  • Stokin’ Goat
    Stokin’ Goat

    Chef Andrew Loughrey

  • Tavern 180
    Tavern 180

    Chef Roberto Manriquez

  • Taxi's Grille & Bar
    Taxi's Grille & Bar

    Chef Brian Howard

For Your Tasting Pleasure

  • Chocolat Abeille
    Chocolat Abeille

    Chef Tina Tweedy

  • Ecreamery

    Chef Kateri White

  • Sugar Chic
    Sugar Chic

    Chef Christina Groteluschen

Pig Tail Croquette
Chef Jason Hughes, Happy Hollow Club

10 lbs. pig tails 
3 yellow onions, diced 
1 bunch celery, diced 
4 carrots, diced 
1 c. pinot noir wine 
2 Tbsp. olive oil 
2 gal. rich pork stock 
1/4 lb. fresh thyme 
10 cloves garlic 
2 Tbsp. whole black peppercorns 
2 Tbsp. shallots, minced and sauteed 
1 Tbsp. fresh thyme, chopped 
1 Tbsp. Dijon mustard 
1/2 c. braising liquid 
Salt and Pepper to taste 
All-purpose flour 
Panko bread crumbs 
Oil, for frying

Cooking Instructions

  1. Roast pig tails in 400° oven for 20 minutes until browned.
  2. Sautee onions, celery and carrots in olive oil for 5 minutes or until translucent. Add pinot noir and reduce by half. Add pork stock, thyme, garlic and peppercorns. Bring to a simmer, then add pig tails.
  3. Cook pig tails for 2 hours or until meat is pulling away easily. Cool pork tails down at room temperature for 30 minutes. Pull skin off and pick out all meat.
  4. Add shallot, thyme, Dijon and braising liquid to the meat.
  5. Using a small ice cream scoop, scoop out 2-ounce portions. Chill in freezer for 1 hour.
  6. Working quickly, bread the croquettes in all-purpose flour, then egg wash, then panko bread crumbs.
  7. Deep fry at 350° for 2 to 3 minutes or until golden brown.

Braised Pork Cheeks with Pinot Noir and Raspberry
Chef John Ursick, Stokes Grill & Bar

12 pork cheeks (about 2 pounds) 
1 yellow onion, peeled and diced 
1 large carrot, peeled and diced 
1/2 bunch celery, diced 
3 cloves garlic, minced fine 
2 Tbsp. fresh rosemary, chopped 
2 Tbsp. fresh parsley, chopped 
3 Tbsp. tomato paste 
1 bottle pinot noir (I prefer one with dark cherry notes, such as Sean Minor) 
3 c. beef stock 
Salt and pepper to taste 

Cooking Instructions

  1. Place all ingredients except wine and stock in a roasting pan and stir using your hands to coat the cheeks with the tomato paste and mix all ingredients well.
  2. Pour the wine and stock over the cheeks to cover. Cover pan tightly with foil and cook in the oven, middle rack for 3 hours at 325°.
  3. Remove the foil and check for doneness. The cheeks should be ready to fall apart. Cook for another 20 minutes without the foil to brown the cheeks.
  4. Remove from oven and serve with your favorite side dish. I like roasted potatoes and fresh raspberries.