Gary Edwards, Chef/Co-Owner of Fire and Ice
Kurobuta Berkshire Pork Shanks / Crown Royal Maple Whiskey Braised Pork Belly / Whipped Cannellini Beans and Cauliflower

Kurobuta Berkshire Pork Shanks

3oz oil (vegetable)
2oz seasoned flour with a pinch of salt, pepper, and cardamom. (crushed)
4oz fresh fennel (sliced)
1oz garlic (minced)
4oz celery small (diced)
4oz carrot small(diced)
8oz onion small (diced)
3oz Crown Royal maple whiskey
8oz Weyerbacher autumn fest (may substitute other fall season favorite.)
2qt chicken stock (fresh stock preferred, store brands are available)
Sachet (parsley stems, bay leaves, thyme and peppercorns)
3 tart apples medium sliced

Crown Royal Maple Whiskey Braised Pork Belly

1lb Fresh pork belly
3oz cinnamon, cardamom, and anise
3oz bacon (diced)
8oz Weyerbacher autumn fest
4oz celery small diced
4oz carrot small diced
8oz onion small diced
3oz Crown Royal maple whiskey
2oz honey
1/4 cup of brown sugar
3qts chicken stock (fresh stock preferred, store brands are available)
Sachet(parsley stems, bay leaves, thyme and peppercorns)
Reserve all liquids to incorporate into pork shank entree

Whipped Cannellini Beans and Cauliflower

1lb pre-soaked cannellini beans (May substitute canned and skip the procedure below for cooking the beans in liquid)
2oz butter
4oz shallots minced
1tbsp thyme
1 cup cauliflower chopped
1/2gallon chicken stock
4oz celeriac small diced
2 bay leaves
1cup Heavy cream
1/2 stick of butter (cubed)
Kosher Salt and White pepper to taste
1oz fresh tarragon (minced)
1oz fresh chive (minced)