Recipes: May 2008 Archives


Submitted by Chef Antonio Ghilarducci

Depot Hotel Restaurant and Garden

This recipe is easily among my favorite ways to prepare pork.  Also, this can be easily adapted for a party of four to a banquet of forty.  The pork loin is slow roasted till moist and tender and served with a lightly sweet sauce and beautiful bitter endive.  This combination makes a truly elegant main course suitable for any meal.  Enjoy!

Serves 6 as a main course


  • 1 3# Piece of Boneless Pork Loin trimmed and tied
  • 12 Heads of Belgian Endive
  • 1 bottle good, but not great Vin Santo
  • 3 Shallots
  • 5 Large Cloves of Garlic, peeled
  • ½#  Shelled Walnuts
  • Good quality olive oil
  • Granulated Sugar
  • Unsalted Butter
  • Kosher Salt
  • Freshly Ground Black Pepper

Gillian's Famous Oatmeal Cookie Recipe
Submitted from Gillian Kite - Innkeeper/Owner of Craftsman Inn