Cooks Corner
Sail away with fancy pork Dijonnaise PDF Print E-mail
Written by KAREN NADLER COTA, Sentinel Lifestyles Editor   
Tuesday, 25 February 2014 10:43
Joe Hrabovsky, a chef at the Wood County Committee on Aging's Production Kitchen, is seen with a pork loin with dijion sauce. (Photos: Enoch Wu/Sentinel-Tribune)
Wood County's seniors could set sail on a yacht.
They could make reservations for a fancy supper club.
Or they could just relax and wait for home-delivered meals to arrive at their front door, courtesy of the Wood County Committee on Aging Production Kitchen.
With Joe Hrabovsky manning the stove controls, they've got all three possibilities combined in one man.
That's because Hrabovsky, who joined WCCOA as a staff cook last summer, has a long and impressive resume that includes past stints as a chef for a yacht club and a supper club, not to mention one of the fanciest hotel chains in the world.
Today's recipe for roast pork loin Dijonnaise reflects that elevated culinary pedigree.
"I came up with it myself when I was working at the (Toledo) Yacht Club."
Founded in 1865, it's among the oldest yacht clubs in America.
During his eight years working there, he prepared the dish often. "It was a favorite; a pretty good seller."
Hrabovsky hails from Oregon and is a Clay High graduate.
Last Updated on Tuesday, 04 March 2014 13:13
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