bourbon, tequila, cinnamon syrup, black walnut bitters (1 cocktail)

Black Walnut Old Fashioned

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cut the pork shoulder into large chunks (about 2 inches). Season with salt and pepper to taste.

Prepare the Pork

Chop the carrots and potatoes into bite-sized pieces. Slice the shallots and ginger, and mince the garlic.

Prepare the Vegetables

In a large pot or Dutch oven, heat a little oil over medium-high heat. Add the pork chunks and sear on all sides until browned, about 5-7 minutes. Remove from the pot and set aside.

Sear the Pork

In the same pot, add the minced garlic, sliced shallots, and ginger. Sauté for about 2-3 minutes until fragrant.

Sauté Aromatics

Pour in the coconut milk, chicken broth, fish sauce, and soy sauce. Stir to combine. Add the cinnamon stick, star anise, and black peppercorns.

Add Liquids and Spices

Return the seared pork to the pot. Add the chopped carrots, potatoes, and green bell pepper. Bring to a boil, then reduce the heat to low.

Add Pork and Vegetables

Cover the pot and let the stew simmer for about 1.5 to 2 hours until the pork is tender and the flavors meld together. Check occasionally, and add more broth if necessary.

Braised Stew

Remove the cinnamon stick and star anise before serving. Serve the stew hot, garnished with fresh herbs if desired.

Serve

Pork shoulder

Garlic, minced

Shallots, sliced

Ginger, sliced

Coconut milk

Chicken broth

Fish sauce

Soy sauce

Carrots, chopped

Potatoes, cubed

Green bell pepper, chopped

Cinnamon stick

Star anise

Black peppercorns

Salt