Updated: 03/19/2018 3:47 PM | Print Story |  Email

VIVO Kitchen

Located in the central part of Apple Valley is a one-of-a-kind restaurant, called VIVO Kitchen. It’s known as a scratch kitchen and they use locally grown ingredients. Director of Culinary Development, Daniel Wesener stopped to make “BLT” Bruschetta.

Tomato Marmalade

5 cups Local tomatoes, (peeled, seeded, diced)             
2 ½ cups Rice vinegar       
10 tb Sugar    
5 t Light corn syrup               
5 tb Honey  
10 tb Garlic, minced  
1 ¼ tb Coriander seed, toasted              

1.    Bring all ingredients to a boil
2.    Reduce until mixture is almost dry
3.    Label and store cold, please

Roasting Pork Belly

½ belly = 3.5 Pork belly
3 t Sea salt
1 1/5 t Black pepper
1.    Score the fully thawed pork bellies across the top every ½ inch, in both directions, ¼ inch deep.  This will make the top of the belly have a diamond pattern, and it will render fat much faster.
2.    Season the pork belly with the salt and pepper.
3.    Place on a sheet pan and roast in a 400 degree oven for 20 minutes
4.    Decrease temperature to 250, and roast for 2 hours, or until the meat can be easily pierced with a skewer.
5.    Cool on the sheet pan.
6.    Split the belly in half cutting with the grain on the meat.
7.    Portion into 2 oz pieces cutting across the grain of the meat.

Smoked Mayonnaise

4 c Mayonnaise      
½ t Hickory powder
2 t Worcestershire
1.    Combine all ingredients thoroughly