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Tonight’s dinner is adapted from the winning dish seen in Bravo’s Top Chef Season 14 finale. The original recipe was created by this seasons winner Brooke Williamson, Co-executive chef and Co-owner of Hudson House, Playa Provisions, The Tripel and da kikokiko in Los Angeles. Our take features Italian sweet red onions (a fresh, thin-skinned variety with remarkable sweetness) two ways: roasted for a perfectly crispy side, and caramelized for a sweet addition to the black beans. The roasted pork centerpiece gets mild heat and fruity tang from guajillo chile powder. Many thanks to Bravo’s Top Chef and Brooke Williamson for the chance to share this incredible dish!