By Chef Brad Clark at Stubby's Pub & Grub

Braised Lamb Belly
Serves 1

For the Belly:
2lb lamb belly (yields about 2 servings)
1 peeled and chopped carrot
1 peeled and chopped onion
4 stalks of chopped celery
3 crushed garlic cloves
1 bay leaf
handful of fresh thyme
1 cup Red Seal Ale
oil

By Chef Brad Clark at Stubby's Pub & Grub

Surf and Turf
Serves 1

For the Pork:
6 oz pork belly
1 peeled and chopped carrot
1 peeled and chopped onion
2 stalks chopped celery
3 garlic cloves
1 cup Crispin Cider

By Chef Brad Clark at Stubby's Pub & Grub

Seared Pork Tenderloin & Sausage
Serves 1 per recipe

6 oz cleaned pork tenderloin
handful of lard-poached fingerling potatoes
1 peeled and chopped parsnip
1 fresh, uncooked sausage
1 sprig of rosemary
1 Tbsp butter

Recipes provided by Chef Mitch Ciohon and Resident Mixologist Clint Sterwald, Beta By Sabor (which, sadly, is now closed)

Serves 1