Weekly Chef Feature
Michael Plewinski, Line Cook
Iberico Pork Tenderloin:
Roasted Acorn Puree, Pearl Onion and Almond Confit, Fire Roasted Mini Sweet Peppers, Sour Orange Demi Glace 33.
Tuesday 9/21-Saturday 9/25
Wine to Pair:
Kumeu River Estate Chardonnay (Auckland, New Zealand.)
Medium to full bodied with essence of white peaches and toasted hazelnuts, creamy and zesty with bright citrus notes.
Michael didn’t always know that he wanted to cook or even loved food. In fact his life took him in a different direction when he joined the Marine Corp. Oddly enough, it was during his time serving his country that the seeds of his love of cooking were planted. It started out as a simple hobby, but soon began to become a passion. After leaving the Marines in 2019, he decided to start his career as a cook, working at Johnny’s in Schenectady and absorbing as much as he could about the food and the business. After a year there, he decided that he needed to move on to learn and grow, and that is when he started at 677 Prime. In his time at 677 he has grown tremendously, both as a cook and a leader. He has learned all the stations in the kitchen and made himself into a valuable member of our team and we are very proud to have him with us going into the future. Though his background was in Italian cuisine, he is especially enamored with the cuisines of Provence and Spain. This is what led him to want to feature and Iberico pork tenderloin from Spain and his recipe includes touches like acorns, which ties into what the pigs feed on giving them their marbling and flavor.