BRAISED PORK CHEEKS
Celeriac Puree
2 lbs Celeriac Small Chopped 1/2 lb Butter 1 qt Heavy Cream 2 tbsp Salt 2 oz Thyme Sprig
1.Melt the butter in a pan on a medium low heat – do not color the butter. 2.Once melted add the celeriac and cook until slightly soft – again do not brown or add color. 3.Add the heavy cream and the thyme. 4.Cook until the celeriac is soft and cooked through. 5.Remove from the pan, remove thyme sprig and blend in Vitamix until silky. Instructions
Poached Golden Raisins
7.5 lbs Golden Raisins 1/2 c Star Anise 1/4 c Cloves
4 qt White Wine 6 c Brown Sugar 1/2 c Thyme
Add all the ingredients to a pan and boil on a low heat until the raisins are plump. Chill in the cooler and serve on top of the pork. 1. Instructions
1.Shave fresh apple ribbons to order to garnish. 2.Garnish with micro greens. Plating Instructions
Atrium Hospitality | Food & Beverage
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