Tupelo is known for sourcing local ingredients and adding twists on staple dishes for a unique, delicious, memorable meal. They are continuously altering the menu to offer dishes you may not find elsewhere in town. Today, Tupelo’s Chef de Cuisine Nick Zocco tells us about a market cut special, hazelnut fed pork chop. Pigs are fed hazelnuts in their last months before butchering, which builds up extra fat for a tastier, more juicy and golden end product.
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Posted in Daily Dish, Videos
