I am generally sort of known more for Vegetarian Cheffery, but in the real world I am not always able to talk my employers into running amazing veggie specials as much as I would like. In the not so rare moments where I am expected to “color inside the lines,” I get to have fun with whatever ball is tossed my way. This week I got to play with some locally raised Duroc Pork belly from Iowa Farm Families based in Marshalltown, IA and some less-than-24 hour out of the water Ahi Tuna from Waterfront in West Des Moines (Thank you, Morgan)
Seared Ahi Tuna over Saffron Cous Cous with a grilled vegetable salad of Asparagus, Zucchini, carrots, and eggplant (Credit to Chef Phil Shires, I only cut the fish). (The pictured special. Turns out I didn’t get a picture of the Pork! Whoops!)
Fennel Braised Duroc Pork Belly over Panzanilla (Italian Bread and Vegetable Salad) with house made Orange-Tarragon Marmalade. (This one was all me.)
Sold out of both, everyone was smiling.
A good time was had by all.
Cafe Di Scala
644 18th St. Des Moines, IA
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