Reheating time: 7-10 minutes
I’m sure this sentiment is shared by many chefs who find themselves transitioning from a world of plated, intricate food, to the world of putting things in a box- we miss the art. I’m not saying that what we do here isn’t creative and playful, because it is. There’s just something about plating a dish with purpose and intent that we simply don’t get anymore. However, there are always ways to replace a craving, and while we can’t plate your dinners for you, we can make them inherently beautiful. Take tonight’s pork, for example. The patience and skill that went into wrapping all three billion pork tenderloins in bacon was definitely a labor of love, and it shows. When the first round came out of the oven, everyone oooooh’d and aaaaaaah’d at the sight of them- they looked like pork croissants, all wrapped and layered beautifully. It may have taken chef Ambo and chef Matt hours to execute all these, but the feeling of satisfaction when looking down upon their bacon-wrapped tenderloin kingdom certainly made it worth it. With a tangy, bitter citrus chutney to cut the sweetness and fat, and some roasted brussels + sweet potatoes as the supporting cast, tonight’s dinner is beautiful in its own way. Do us a favor, and plate it nice! We can live vicariously through you. Get in there!
For the pork tenderloin:
I still can’t get over this. So pretty. After a long bath in our maple sugar brine, these little piggies were tucked into a bacon blanket for a long, low nap in the oven. Then, they went weeee weeee weeee all the way home to your dinner table. To reheat, we recommend slicing the tenderloins into 1” medallions, and broiling on low for 3-4 minutes. Shingle them on a sheet tray so they are not resting flat, and flip them over halfway. Dollop some chutney on there!
For the sweet potatoes:
I’ve been craving big, roasted chunks of sweet potatoes- so I hope you have been too. These do best in the oven, baked or broiled- your call. Just get them nice and hot. They will act as fluffy orange pillows for your slices of piggy goodness.
For the brussels sprouts:
Caramelized onions and maple balsamic glaze are classic, and made even more classic when used to smother brussels sprouts. These are a tested and true kickass side, so simple, so delicious. To reheat, broil these in an even layer with the pork, stirring them around until they begin to blister and caramelize. Turn the broiler up to high when the pork comes out of the oven to really get things going. Don’t be afraid of some color! Caramelization is goooooooood.
To plate it all up:
Seriously, have fun with this. Plating is one of the most rewarding parts of working in a kitchen, seeing all your hard work turned into mediums, and each component interacting playfully on a plate. Two- or three-dimensional, flat or towering, so many ways to emphasize and highlight the textures and flavors, get creative and channel your inner artist! We love to see what you can do.
That’s it! Thanks again for ordering 🙂 stay tuned tonight for next week’s menu, coming soon to an email inbox near you.
CARA’S BENTO BOX!
Thanks for ordering!
Hi! It’s Cara! Tonight’s bowl is a bento box of sorts. Japanese by origin, bento boxes are a single portion meal with a variety of foods in it. They can be filled with pretty much anything and can be as simple or complex as you want them to be. A quick Google image search will show you the wide variety of ways you can present your bento. I’ve been on a big bento box kick the past few weeks after I came into the good fortune of obtaining a ‘Monbento’ box, so that is why y’all are getting a bento box from me.
The Noods: simple but delicious, with sesame oil, snow peas, and onion…onions are forever. Kimchi: I didn’t like kimchi for a looong time, and then one day I decided to try a piece again and I’ve been hooked ever since. It’s good stuff, and really good for your health! Pickled Cucumber: Fresh and delicious, that is all. Soy Egg: One. Egg. A little bit salty, a little bit sweet, a whole lotta tastiness. Rice Cake: Some of you were blessed with a cat shaped rice cake, meow! If you weren’t, not to fret, your rice cake was still made with love. If you’ve got some soy sauce at home, dip your rice cake in it! It will also go great with the kimchi. Reheating Instructions: The kimchi, pickled cucumber, and soy egg are meant to be eaten cold 100% of the time. You don’t need to reheat the noods and rice cake, but if you do, take them out of the box and you can just zap them in the microwave to your heat preference.