On Friday, Head Chef made slow-braised pork shoulder with chestnuts (chestnuts are amazing cooked this way!) and green olives, with a side of polenta. Tonight this pork shoulder made its way onto a pizza. The pizza was half vegetarian and half pork-infused, with homemade dough, homemade tomato sauce, and topped with quick pickled shallot, goat cheese, basil, and lovely grana panado.
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