Recently, I had the pleasure of having dinner with one
of the Chefs of The Hill House, Master Chef Ron Heacock and what a delight
it was! Arriving early, I was allowed to sit on a barstool in the kitchen
and watch Chef Ron prepare his masterpiece. A cool breeze gently blew
in the freshness of spring through the open windows and dogs played in
the yard outside.
I watched as Ron pounded pork tenderloin with a mallet until it was flat
and thin, and then stuffed it with a mixture of tangy ricotta and feta
cheeses. He rolled the meat around the cheeses and held it together with
a toothpick. He told me it was Pounded Pork Tenderloin Piccata, an Italian
dish based on a favorite veal recipe. He braised it in a skillet and then
put it in the oven to continue cooking. Meanwhile, I asked if I could
be of help and he decided to let me stir a sauce that was bubbling on
the stove. The goal was to continually add rice to it until it became
a hearty, tangy side dish for the pork tenderloin. I stirred vigilantly,
not wanting to disappoint The Chef. Then, I watched as Chef Ron cut up
some eggplants and zucchini and created a delicious ratatouille in a skillet.
In a pot by the skillet, he cooked some polenta for the "guest who
didn't eat ratatouille."
Finally, as twilight gave way to the evening, I sat down with the whole
family, Chef Ron's wife and 2 children, to eat dinner at the long country
style table. A basket of fresh baguettes sat in the middle of the table.
I broke off a piece of bread and we all passed the various dishes to each
other. The Pounded Pork Tenderloin Piccata melted in my mouth and the
rice and ratatouille added just the right tangy flavor to complement the
main entree. It wasn't long before I was very full and we adjourned for
an evening of story-reading. A wonderful ending to a wonderful dinner.
Needless to say, anyone who visits The Hill House will enjoy Chef Ron's
cooking. And, the atmosphere and ambiance will only enhance your experience!
Published Author, Speaker & Video Producer/Director
Note: Donn calls me a chef. I have never claimed to be one - but I do
appreciate the sentiment. Ron