No Such Thing As An Overnight Success | Niche Food Group

Dias Feijoada Recipe

In this episode of Chef AF, I chat with Gerard Craft, executive chef and owner of Niche Food Group about his snowboard photography days, his introduction to the kitchen, and his being named Food & Wine Best New Chef. 

Craft talks about how he started out washing dishes, doing some basic cooking and how he loved the camaraderie of the kitchen. He says about cooking at that time, “being able to come in every day, produce something, make people happy. Clean up at night and you’re done. I think it was kind of just what I needed and I really enjoyed.”  Adding, “Restaurant people are just different and I gravitate towards restaurant people.” Craft through a recommendation of a career counselor talks about opting for culinary school.

Craft shares his experiences from working in Bistro Toujours in Park City, heading to Los Angeles for a run at Chateau Marmont with trips to farmers markets, and a stop at Ryland Inn in New Jersey. Now Craft’s Niche Food Group has several restaurants. 

Chef Craft takes us on his journey through opening Niche, his first restaurant in Saint Louis, he talks about the growing pains of opening a business, and how a visit from Kate Krader and being named Food & Wine Best New Chef was a game changer. 

We talk about feijoada, this incredibly delicious recipe that has a sentimental connection to Craft, it’s Brazilian origin, and making farofa to top off this stew. 

To hear Craft speak openly on mental health, the importance of changing the culture in restaurant management, and becoming an employee-first restaurant group, tune in to this episode of Chef AF on iTunes now.

RECIPE

Dias Feijoada 

Feeds 8

Ingredients:

• Cured Beef - Soak Overnight

• 2 Small Pork Shanks - boil 5 minutes and remove

• Spanish and Portuguese Chourico 1/2 of each

• Salpicao & Calabrese Sausage 4oz ea- boil 5 minutes and remove

• 14oz of Smoked or Regular Pork Loin - Sear in a pan and brown on all sides. 

• 1.5lbs of Black Beans - Soaked in warm water for 15min. Look for stones.

• 2 Bay leaves 

• 6 Cloves of Garlic

• 2 cups of onions finely chopped

• 2 Cups Farofa (see page ?)

• 1 Head of shredded collard greens

• 2 Oranges Sliced and Seeds removed. 

In the pan you seared the Pork in, add a little more oil and slowly brown 4 cloves of sliced garlic. You do not want the garlic to get too dark, just tan. At this point add 1 Cup of water to the pan and scrape the bottom with a wood spoon. reserve this liquid and the garlic together. 

Rinse Beans and add to a pot of water. Should cover the beans by 2” bring to a boil with Bay Leaves. When boiling add all of the meats as well as the garlic liquid. Do not add the cured beef.

When the boiling returns, reduce to a simmer for 3hrs. Remove Meats as they have completed cooking over the 2-3hrs. You can also use pig ears and feet which is very traditional. If needed add water to the pot as you are cooking. 

When you are about ready to serve, heat a sauté pan on medium high with 2T of Olive Oil and add 2 cloves of sliced garlic. Cook over medium high heat for about a minute then add Collard greens. stir and toss the greens for about two minutes and season to taste with salt. Add the greens to your serving platter.

To serve

Add water to beans if the liquid is too thick. Slice meat and add to a platter and cover and keep in a low oven to stay warm.  

Serve Meat on the platter with the collard greens and sliced oranges. Place beans in a crock or large warm bowl. Serve with a small bowl of the Farofa, some chimichurri, and some Malagueta Chilis.