• Chef and Owner at Ballard Pizza Co, Tavolata, Staple & Fancy +10 more
• Nominee for Best Chef, James Beard Award
• Best New Chef, Food & Wine Magazine
• Author, Ethan Stowell's New Italian Kitchen
Herb brined double cut pork chop pan roasted, cooked medium and served with soft polenta, hazelnut crumble and seasonal Agrodolce.
Pork, salt, olive oil, polenta, milk, parmesan cheese, hazelnut, breadcrumb, herbs, brown sugar, garlic, seasonal fruit