keith_and_kasia:
Preparing for class in the Whole Foods classroom kitchen
keith_and_kasia:
Tons-o-goodies
keith_and_kasia:
Mmm... pork
keith_and_kasia:
Not only pork for today!
keith_and_kasia:
5 or 6 pounds of pork belly
keith_and_kasia:
Encouraging the pork
keith_and_kasia:
Chef Tomas a.k.a. Sir Whisk-a-Lot
keith_and_kasia:
Obligatory artsy shot
keith_and_kasia:
Mirepoix, braised pork belly, fresh baby spinach
keith_and_kasia:
Chef Tomas gets his lardon
keith_and_kasia:
Pork medallions dredged in powered dried mushrooms & herbs
keith_and_kasia:
Lardons, poached eggs, and more
keith_and_kasia:
Pan fried pork medallions
keith_and_kasia:
Can't get enough of those pork medallions
keith_and_kasia:
Red wine vinegar + rendered pork fat = perfect vinegrette
keith_and_kasia:
Mix gently, apply liberally to greens
keith_and_kasia:
Pork medallion, poached egg, colorful salad
keith_and_kasia:
The braised pork belly is hiding under the veggie goodness
keith_and_kasia:
The belly has been released from the veggies