Get out and get the grilling supplies ready! Chef Daniel Myers created a few ways to incorporate pork in Spring and Summer dishes (not to mention a great way to enjoy a brunch cocktail).

Juniper Pork Chop Salad

Pork Chop Ingredients:

12 oz. Pork Chop

5 juniper berries

2 tsp of garlic

½ tsp of black pepper

½ tsp of kosher salt

1 tsp of parsley

2 oz. of bacon fat


Combine and marinate pork for 6 hours. Grill to 145 degrees.

Salad Ingredients:

Artisan Greens

Shaved red onion







Feta Cheese

Tonic blueberry Dressing

Pork Bloody Mary


2 oz. Tito’s Vodka

5 oz. of Zing Zang Bloody Mary Mix

1 dash of Worcestershire sauce

1 pinch of garlic salt

1 pinch of celery salt

1 pinch of crushed red pepper and black pepper

1 pickle spear

1 stick of celery cut in half

2 slices of bacon

Daniel Myers

“I don’t see enough pork salads on menus around the area, so I decided to change it up by substituting chicken with pork tenderloin.”

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