The great item on my agenda this past Friday was to journey down to High Point University to see the final presentations of the Leadership Academy's Cohort 1. That's the group I've had the pleasure of working with on observations and coaching conversations over the last few months. It was a lovely day in the Piedmont Triad, and after a late afternoon beer on the porch in the sunshine, I turned my attention to dinner. On the menu: sage-and-garlic pan-seared pork chops topped with poached eggs, smashed sweet potatoes, and hot buttered peas.
"Your New Favorite Pork Chops," by Alison Roman, in Bon Appétit, March 2015, p. 35.
"Ultimate Poached Egg Upgrade," from the guys at ChefSteps.
"Smashed Sweet Potatoes" (p. 128), in Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen, by Elizabeth Sims with Chef Brian Sonoskus. Kansas City: Andrews McMeel Publishing (2011).
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