{"id":9895,"date":"2015-12-03T12:39:51","date_gmt":"2015-12-03T19:39:51","guid":{"rendered":"https:\/\/somimag.com\/?p=9895"},"modified":"2015-12-03T13:18:05","modified_gmt":"2015-12-03T20:18:05","slug":"the-chefs-table-town-kitchen-bar","status":"publish","type":"post","link":"https:\/\/somimag.com\/the-chefs-table-town-kitchen-bar\/","title":{"rendered":"THE CHEF’S TABLE – Town Kitchen & Bar"},"content":{"rendered":"<\/a>

\"Chef-Michael\"RECIPES OF SIGNATURE DISHES PREPARED
\nBY OUR AREA CHEFS.\u00a0<\/b>
\n<\/b><\/p>\n

CHEF<\/b> Michael Altman
\nRESTAURANT<\/b> Town Kitchen &\u00a0Bar<\/p>\n

FACTS<\/b> For the past six years he has been Executive Chef of Town\u00a0 A graduate of the CIA in New York, he worked up the ranks with Charlie Palmer\u2019s NY restaurants before heading to SoBe as Exec.Chef at Sugo\u2019s.\u00a0<\/i><\/p>\nRoasted Maple Glazed Pork Loin with Caramelized Apple Rings served with cranberry puree, goat cheese, tomato slices, creamed spinach stuffed tomato, and saut\u00e9ed INGREDIENTS<\/b>\n

INGREDIENTS<\/b>:<\/b>
\nServes 6 – 8 persons<\/p>\n

3 – 4lb pork loin cleaned
\n1 cup maple syrup
\n1\/3 cup molasses
\n6 Granny Smith Apples
\n6 Tbl butter
\nSalt and pepper
\nRosemary 1 large stem<\/p>\n

Pork Loin:
\n<\/b>Mix maple syrup and molasses together.
\nChop rosemary leaves and add to mixture. Reserve.
\nSeason pork loin generously with salt and pepper.
\nIn large skillet add 2 Tbls of oil. Heat until oil begins to smoke.
\nCarefully add pork loin and sear on all sides until golden brown.
\nBake in a pre-heated 400 degree oven\u00a0until internal temperature of 145 degrees (medium) or 165 degrees (well done).\u00a0During the last 10 minutes of cooking brush syrup mixture on all sides of pork loin. When the pork is finished cooking, brush the mixture on all sides again.<\/p>\n

Apple Rings:
\n<\/b>Peel apples and cut width wise approximately 1 inch. Using a corer take out the seeds and core of each apple slice to form an \u201cO\u201d. Put butter in a large skillet on medium-high heat. When the butter melts and begins to bubble add the apple rings. Cook on each side for approximately 4 minutes or until golden brown. Remove and place on paper towel to absorb excess butter.<\/p>\n","protected":false},"excerpt":{"rendered":"

RECIPES OF SIGNATURE DISHES PREPARED BY OUR AREA CHEFS.\u00a0 CHEF Michael Altman RESTAURANT Town Kitchen &\u00a0Bar FACTS For the past six years he has been Executive Chef of Town\u00a0 A graduate of the CIA in New York, he worked up the ranks with Charlie Palmer\u2019s NY restaurants before heading to SoBe as Exec.Chef at Sugo\u2019s.\u00a0<\/p>\n

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