FENNEY GRILL Pork Chop with Marsala Sauce INGREDIENTS For pork chop: 1 bone-in center cut pork chop; Pork chop season as desired For Marsala sauce: 1 ounce butter; 2 ounces sliced mushrooms; 1 ounce Marsala; 4 ounces demi-glace DIRECTIONS 1. Season and grill pork chop to desired temperature. 2. In a sauté pan, add 1 ounce butter and 2 ounces sliced mushrooms. 3. Cook until soft, about 2 minutes. 4. Deglaze with 1 ounce Marsala. 5. Add 4 ounces demi-glace and reduce heat by 25%. Poolside Punch INGREDIENTS 2 ounces Tito's Vodka; 1/2 ounce passion fruit purée; 1/2 ounce mango fruit purée; 1/2 ounce simple syrup; 1/2 ounce Sprite; orange slice DIRECTIONS 1. Fill cocktail glass with ice, add in vodka, passion fruit puree, mango purée and simple syrup. 2. Pour into shaker and mix together. 3. Top with Sprite, garnish with orange slice. Dish prepared by Mike Rainone 18 NOVEMBER 2021