Rhubarb Relish ¼ cup rice wine vinegar 1 teaspoon sugar ½ teaspoon salt ¼ teaspoon coriander or yellow mustard seed
"I set out on this journey to understand how important food is,” he says. “It was funny that as a high-end chef I didn’t view food as a way to enhance your overall health. I viewed it as entertainment for guests and as basic fuel for myself.” [...]
Combine all ingredients except pork belly in a pot set over medium-high heat and cook until salt and sugar dissolve completely.
Chicken caesar salad with crispy chicken skin and a poached egg from chef Ian Boden of The Shack Restaurant, Staunton, VA.
Kale Caesar Salad with Pumpkin Croutons and Spiced Pumpkin Seeds - from Chef Bob Carter