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“(Lead prep/pantry chef Valerie Beard) is standing in front of the line. She’s in front of the pork belly course, with Bledsoe’s pork belly, rice from Montna Farms, and the hatch chilies that Suzanne (Ashworth) grows for us at Del Rio. We made skhug, which is a traditionally Israeli accompaniment with garlic and coriander and a bit of the Meyer lemon. Continued on Page 10.