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| Ouita Michel |
Creative approaches to menuing pork include appetizer ideas, menu promotions, and seasonal specialties. According to the National Pork Board, pork accounts for nearly half of the meat consumption worldwide, and is the mostconsumed meat globally. It's also a versatile choice, with processed pork (including bacon, ham and sausage) accounting for 70% of all pork consumed at home. In restaurants, pork entrèes range from comfort food classics to globally influenced items. We're providing several recipes that demonstrate the world of possibilities.
Last month, The Brown Hotel in Louisville, KY, featured the Camp Bacon Dinner, a line-up of seven bacon-filled courses created by participating chefs and bacon producers. Held at The English Grill, the $75 dinner included wine, tax and gratuity. Host of the evening was Chef Joe Castro of the English Grill. Other chefs included Chef Jared Richardson of Wallace Station, Chef Jim Gerhardt of Limestone Restaurant, Chef John Castro of Winston's at Sullivan University, Chef Dean Corbett of Equus, Chef Anoosh Shariat of Park Place on Main, and Chef Ouita Michel of the Holly Hill Inn. Chef Michel is also one of the 2005 National Pork Board Celebrated Chefs. Her recipe for Caribbean Grilled Pork Rib-Eye follows.
