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Snake River Farms Kurobuta Pork "BLT"His formal education took place at Syracuse University, and at the Culinary Institute of America in Hyde Park, New York. Upon graduating from CIA, Chef Pahk embarked upon his career with The Ritz-Carlton Hotel Company in 1984 as executive sous chef. While there, he established an impressive following for his Asian-influenced California cuisine. Transferring his West Coast talents to Atlanta in 1994, he was also in charge of The Ritz-Carlton, Atlanta Culinary Arts School, which was held annually. In 1993, Chef Pahk was named “America’s 2000,” an award given to outstanding chefs of North America. In 1994 he was honored with an invitation to cook the New Year’s Eve Dinner for the members of The James Beard Foundation in New York. In 1997, Chef Pahk joined the Silverado Resort and Country Club in Napa Valley as the Executive Chef. This is a four diamond resort with three dining facilities plus the most sought out conference services and catering facility in Northern California. It also hosts 1,200 private members on 1,200 acres of golf and tennis activities. Serves 8 Appetizer Portions Chef: Peter Pahk, Silverado Resort 8 pieces Kurobuta Pork-Loin, sliced 1/8 inch thick 2 pieces round focaccia bread, about 6 inches in diameter ½ cup olive oil 16 pieces Juliet tomatoes (Grape or Cherry Substitute) 2 leave Basil Chiffonade 1 tsp. snipped chives 2-oz. olive oil 2 cups micro greens (spicy) ½ cup Dijon Mastard Aoili (blend with mayonnaise) 1. Bake Foccaia with a little olive oil drizzled on top for 10minutes @ 350* till warm. 2. Make aioli and put in small squeeze bottle 3. Marinate tomatoes by cutting them in half with the olive oil, basil, chives and lemon juice. 4. Quickly sear pork loin in saute pan with olive oil, salt and pepper. 5. Fold in half-place on Foccacia and top with tomatoes and micro greens, and using a back and forth motion, drizzle the mustard aioli. |
