Serves 4-6

INGREDIENTS: Pork Belly

1 tsp. olive oil
1 med yellow onion
1 lrg. carrot
2 ribs celery
3 cloves garlic
2 cups dry white wine
1 cinnamon stick
1 whole star anise
5 cloves
1 tsp. whole peppercorns
1 tsp. fennel seeds
1 quart water
4lbs pork belly, seasoned

INGREDIENTS: Purée

2 medium carrots
½ an orange peel
1 cup orange juice
1 cup water
Salt

INGREDIENTS: Apple Balls

2 Granny Smith apples
2 oz. butter
¼ cup brown sugar
½ cinnamon stick
1 tsp. orange zest

METHOD Pork:

Preheat oven to 325º degrees. In a large saucepan sauté onion, carrots, celery in olive oil, add garlic and cook for 5 mins., add wine, cinnamon stick, star anise, peppercorns and cloves. Let wine evaporate, add water and bring to a boil. Set aside. Place pork belly in a roasting pan, pour over hot liquid, cover tightly with foil and place in oven for 2½-3 hours, until completely tender when pierced with a fork. Remove belly from braise liquids, cool and cut into cubes. Sear in hot skillet fat side down to caramelize.

METHOD Purée:

In a small pot add all ingredients and cook until very tender, strain
and blend into smooth purée.

Braised pork belly orange carrot puree apple balls

METHOD Apple Balls:

Using a melon baller, scoop out balls from apples. Caramelize the butter and sugar in a small saucepan. Add apple balls and cinnamon stick. Cook for 2 mins., add zest. Stir, remove from pan and plate. Serve with pork and carrot-orange purée

Chef Mitchell Husbands Braised pork belly

Serves 4

INGREDIENTS

4 pre-cooked lobster tails
3 tsp olive oil
2 cups Arborio rice
1 cup pre-cooked lentils
½ cup onions, finely diced
1 ½ cups butternut squash, cubed
1 cup dry white wine
4 cups vegetable stock
1 cup Parmesan cheese,
finely grated
¼ cup heavy cream
2 tsp. chives, chopped
Salt & pepper to taste

METHOD

Remove flesh from lobster tails, being careful to keep shells intact. Slice flesh into medallions. Reserve shells and set lobster aside. Pre-cook lentils for 10 minutes in 2-3 cups of boiling water. Set aside. Heat olive oil over medium heat; add onions and sauté gently for 1 to 2 minutes, until translucent and not browned. Add rice stirring constantly for another 2 minutes. Pour in the wine, add the butternut squash and lentils, continue to stir. Add 1 cup of stock, lower the heat and cook stirring occasionally for about 15-20 minutes adding stock as needed until rice is tender and creamy. Season with salt and pepper, finish with parmesan cheese, heavy cream and fresh herbs. Top risotto with lobster medallions and decorate each plate with a shell.

Lentil-butternut Squash Risotto with Spiny lobster tail

Poinçon de l’Amour-Punch of Love cocktail

Serves 1

INGREDIENTS:

1 oz. red wine
2 oz. white wine
½ oz. cognac
½ oz. cranberry juice
½ oz. strawberry pureé
½ oz. peach schnapps

Garnish:

Wedge of Antigua Black Pineapple
Yellow bell flower

METHOD

Add all ingredients to a cocktail shaker and stir gently to combine. Strain into a martini glass and garnish with pineapple wedge and flower.

Punch of love poincon de l’amour cocktail