Field to Fork Kitchen
Aspen, CO
Mark’s love for food began at an early age and grew from helping his parents in their family garden. After high school he began cooking professionally while attending college. It was during this time he realized his passion and shifted his focus to attend culinary school. His love for the outdoors took him to Colorado where he spent several years learning the finer points of the craft from some of the region’s best chefs. Now he focuses his efforts working with local farmers to make seasonally inspired dishes and educating his clients on the importance of local farms and their impact on the community.
Recipe
Fennel Braised Pork
This is one of my favorites, and a true treat! The floral notes of Fennel Pollen combine with succulent Berkshire Pork Shoulder to create a classic. We used their Berkshire pigs in the Cochon555 competition last year, winning in Denver and coming in runner up at the Grand Cochon in Chicago. The fennel pollen was inspired by classic Italian porchetta recipes. We finish the dish with a Celeriac and Potato Puree with sautéed Oyster Mushrooms. Celeriac Root is great in storage as we finish the last of the crops from last season as we transition to spring.
Fennel Braised Pork
For the rub:
- 2 T fennel pollen
- 2 T kosher salt
- 1 t white pepper
For the braise:
- 5-6 pound Berkshire shoulder, cut into 1 pound cubes.
- 1 onion, quartered
- 3 C Big B’s Cider
- 3-4 cloves garlic
- 2-3 star anise
Rub the shoulder and seared in a hot cast iron skillet with a little oil. Add the onions and garlic, cooking them until lightly browned. Turn the heat to simmer and add the cider and star anise. Cover the skillet with parchment, then foil and finish in the oven at 300 for 4 hours until tender. Be sure to save the jus to top the dish.
Celeriac and Potato Puree
This delicious puree can also be used with short ribs or lamb. The potato helps mellow out the bitterness of the celeriac. This can be served as a rustic mashed potato or blended to make a smooth puree.
- 2-3 pounds Celeriac
- 2-3 pounds potatoes
- 2 C chicken stock
Peel and dice the potato and celeriac. Boil on the stove top for 20-30 minutes until tender. Drain the water and pulse the mix in a food processor while adding chicken stock to your desired consistency. Be careful not to over mix the puree. Season with salt and pepper, or experiment by adding truffle or mascarpone for a rich treat.
Complete the dish by sautéing oyster mushrooms and top with pea sprouts. Use the jus from the braise as a light sauce over the top.