Pork belly is simply another name for fresh bacon. Prepare a whole, seasoned pork belly sealed in foil in the oven, steaming it, then open and roasting it will make the meat rich and soft. Cut crosshatch marks into the fat on the pork belly to release the fat during cooking. Use grapeseed oil to render the bacon and cook the collard greens. Apple cider vinegar will add punch to this dish, and will please the palate. Although the dish takes a few hours to prepare and cook, it is well worth it
Determined to become a successful chef, Kevin worked part-time at various restaurants while carrying a full course load in school at the Art Institute of Atlanta. After graduating with honors, he went on to hold positions at several well-known Atlanta restaurants including Atlanta Grill at The Ritz-Carlton, Two Urban Licks and Woodfire Grill. In 2006, he and his wife Callie moved out west to Portland, Oregon, where he worked as the Executive Sous Chef at Fife Restaurant. Missing friends and family, they returned to Atlanta last year and Kevin became the Executive Chef at Woodfire Grill, where he is also a partner. Hot wings are his favorite junk food, and the five ingredients he keeps on hand at all times are banyuls vinegar, smoked pork, espelette pepper, lemon oil and lard.