What’s for dinner tonight? My interpretation of a Surf N’ Turf. Pork Belly (4 days in a special brine, then 16 hrs of Sous Vide) drizzled w/Hickory Blueberry sauce, Pan Fried Tilapia w/Lemon Caviar, Garlic Spinach w/Olive Oil Poached Heirloom Tomatoes & Mediterranean Infused Basmati Rice.
My Mirepoix 