Welcoming the Fall: Berkshire Pork, Smoked Potatoes & Charred Kale Oil

October 7, 2015

We are falling in love with fall here at Intro. As the new season rolls in, Chef Aaron Martinez is rolling out an entirely new tasting menu that showcases the best of what fall has to offer. Welcoming the fall is Chef Martinez's Berkshire Pork with a confit of french fingerling potatoes in smoked butter, finished with charred kale oil . Berkshire pigs are a rare breed of pig originating from the English county of Berkshire and have easily become the most highly sought after pork in the world. It is considered by many as the Kobe beef of pork. Renowned for its pink hue, heavy intramuscular marbling, juiciness, richness, tenderness and overall depth of flavor, it is unparalleled to others. The Berkshire pig also looks like no other pig. It is so visibly different that it is referred to as Kurobuta, "the Black Pig" in Japan. The Berkshire pork shoulder used in this course comes from Catalpa Farms in southern Illinois. Once it arrives to the kitchen it is sous vide for 24 hours and finished on the grill. Alongside the pork is a confit of french fingerling potatos picked up in smoked butter. When it comes to smoking, meat is no longer the meat of the matter. These days chefs apply the technique to a wide variety of ingredients. Pork The course is also served with black garlic, dehydrated for a month and then combined with prune halves and bacon oil for sweetness and richness. Sprinkled on the top are nasturtium blossoms. Nasturtium blossoms are an edible flower with a bite. The flavor is initially sweet, but becomes mildly hot and peppery like a radish. The name nasturtium comes from the Latin words for nose (nas), and tortum (twist), referring to the reaction upon tasting the somewhat spicy, bittersweet leaves. chef Finishing the course are raw baby red kale leaves dressed in lemon vinegar, charred kale puree and a pork jus with diced ham, pickled shallot, chive, and charred kale oil. On the side is a yukon gold potato foam containing creme fraiche and cream dusted with dried kale powder, a final touch to a course that warmly welcomes the fall. Close up