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They Are Eating

Chefs reveal their go-to potluck recipes to help spring out of the winter doldrums.

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Special Issue
WWD Scoop issue 03/24/2008
SAN FRANCISCO
Mark Sullivan, head chef at San Francisco’s Spruce Restaurant, says, “Grilled pork is great both hot and cold.” Prepared according to this recipe, it can be served as an entree or in sandwiches.

Grilled Pork Tenderloin With Mustard Marinade
Serves four

1 1/2 pounds pork tenderloin
3 tbsp. roasted garlic
2 tbsp. minced shallots
2 tbsp. red wine vinegar
3 tbsp. mustard
2 tsp. coarsely ground black pepper
2 tsp. salt
4 tbsp. olive oil
2 tbsp. chopped rosemary (preferably fresh)

Puree roasted garlic in a food processor, then whisk it with minced shallots, vinegar, salt, pepper and mustard. Drizzle in olive oil and finish with rosemary. Liberally brush marinade onto tenderloin and let sit for several hours or overnight in the refrigerator. Grill tenderloin over medium heat until slightly resilient to the touch (about seven to 10 minutes per side depending on thickness). Let sit for 15 minutes, then slice and serve.


LONDON
Andrew Michael Campbell, chef at The East Room in London’s Shoreditch, says fuss-free feta, pear and pomegranate salad is packed with super-foods for health-conscious guests. “It is quick to prepare, healthy and seasonal,” Campbell explains. “With blood orange and pomegranate included, it also works as an antioxidant. Guilt-free eating at its best.”

Feta, Pear and Pomegranate Salad
Serves four

18 oz. feta cheese
4 pears
2 blood oranges
1 bulb of fennel
1 pomegranate
Handful of mint leaves
Handful of pecan nuts or walnuts, toasted
3 tbsp. of moscatel or cider vinegar
Extra virgin olive oil
Milled black pepper and salt to season
1 tbsp. poppy seeds, toasted

Crumble feta cheese into a bowl. Cut pears into four, lengthwise, remove the core and cut each piece in half. Remove peel from blood oranges and separate into segments. Trim the ends off a bulb of fennel, cut in half lengthwise and remove the woody core. Slice thinly. Remove the seeds of a pomegranate and put seeds in bowl with above ingredients. Add roughly chopped mint leaves and nuts. Dress the salad with moscatel or cider vinegar and olive oil. Season with milled black pepper and a little salt. Toss well and sprinkle with toasted poppy seeds.



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