Brad Leone - Profile and Journalist Details
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Brad Leone
Verified
Test Kitchen Manager, Bon Appetit
Arts and entertainment
Let’s just say I’m sure the sports world feels cheated by my obvious lack of passion.
Content
By Brad Leone| Irish Times Verified Pork sometimes has a bad reputation largely due to the cooking sins of my parent’s generation – mainly overcooked pork loins and chops. And a pork loin is better off as a pork chop. But the loin’s cousin, the steak or tenderloin, is literally the fillet mignon of pork. It is a bit darker in colour, smaller, a little meat log you can roll around, char on all sides and cook quickly. It’s super versatile and stands up well to sauces.
By Brad Leone| Irish Times Verified Serves: 4Course: Dinner, lunchIngredients1 pork steak Extra virgin olive oilSalt and pepper5 shallots, peeled and sliced in half lengthways1 red chilli, thinly sliced5 garlic cloves, crushed2 tbsp maple syrupButterTo serve: parsleyIf you have not already seasoned the pork, do so with some salt. Then coat the pork with a little oil and preheat a pan over high heat. Add the pork and black pepper and cook, turning and flipping it often, until it is well browned and firm to the touch.
By Brad Leone| Irish Times Verified Pork sometimes has a bad reputation largely due to the cooking sins of my parent’s generation – mainly overcooked pork loins and chops. And a pork loin is better off as a pork chop. But the loin’s cousin, the steak or tenderloin, is literally the fillet mignon of pork. It is a bit darker in colour, smaller, a little meat log you can roll around, char on all sides and cook quickly. It’s super versatile and stands up well to sauces.
Company Info
Bon Appetit
Bon Appétit Management Company is a prominent on-site restaurant company based in Palo Alto, California. Founded in 1987 by Fedele Bauccio and Ernie Collins, it began as a small catering company and has since grown to operate over 1,000 cafes across 33 states. As a subsidiary of Compass Group since 2002, Bon Appétit focuses on providing café and catering services to corporations, colleges, and universities. The company is dedicated to serving fresh, restaurant-quality food made from scratch, moving away from the traditional mass-produced meals. Bon Appétit is also recognized for its sustainability efforts, including the Farm to Fork program, which emphasizes sourcing ingredients from local farmers. The company has implemented various sustainable practices, such as using cage-free eggs and banning plastic straws in 2018. Bon Appétit Management Company is committed to enhancing dining experiences while supporting local communities through various initiatives.
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Founded: 1956