Chef Michelle specializes in New American cooking, with a heavy PNW influence. She tries to source locally, frequently visiting the local markets and shopping from her favorite farmers. She has worked at several top Seattle restaurants.
I'm particularly fond of this dish as it reminds me of my childhood out on the farm, but with a grown-up twist. Grilled IPA brined pork chop, with sumac roasted peaches, creamy corn & greens, finished off with a sweet tea reduction.
Bone-out pork loin chop, india pale ale (ipa), salt, sugar, bay leaf, cream, corn, braising greens, peaches, sumac, black tea, apple cider vinegar, lemon juice, honey.