Porchetta

Bruce Logue's fabulous sandwich was built around the thin sliced porchetta, dressed
with a soy mash aioli, topped with homemade pickles, and absolutely amazing.

Ingredients
1 Riverview Farm Pork Middle
1/4 cup chopped garlic
1 tablespoon black pepper
3 tablespoon kosher salt
2 tablespoon fennel pollen
1 tablespoon ground fennel seeds

Directions
1. Remove the loin from the middle and any bones and excess fat. Lay the middle out flat and trim the skin removing a 2 inch strip from the belly side.
2. Season aggressively with the above spices and roll tightly. Tie with butcher twine and allow to sit for one day.
3. Smoke for 4-6 hours, at 275º or until an internal temperature of 160º is achieved. Cool overnight and remove the skin. Slice thinly for sandwiches.

Grits, Riverview Farms

Terry Koval spoons Riverview white corn grits for the cameras. They were paired with
Sparta Imperial's mushrooms and the chef's own cheddarwurst.

Ingredients
2 cup water
1/2 cup local milk,
but if you can find local fresh cream use that instead   
1/2 teaspoon kosher salt   
1/2 cup stone-ground yellow corn grits
1/8 teaspoon white pepper
3/4 teaspoon butter

Directions
1. Add water and salt to a large pot; bring to a boil.
2. Gradually whisk in grits.
3. Lower heat; simmer 30 minutes or until thick and tender, stirring often.
4. Remove pot from heat; slowly add cold butter, season and cover.
5. Add any local sautéed greens, mushrooms, or meats on top and enjoy!