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Phil Lempert
PhilLempert
TODAY Food Editor
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In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.
THIS WEEK: Sauteed Medalions of Pork with Apples and Goat Cheese from Finely J.P.’s in Wellfleet, Mass.
Cape Cod is one of beautiful New England’s most popular vacation spots in the summertime. Vacationers that happen upon Finely J.P.'s — a roadside, shack-like, cozy restaurant — get to enjoy more of a “local” feel than a “tourist” restaurant. Chef John Pontius serves up creative cuisine with a high dollar taste for a casual price. Here’s one of his specialties to try at home … only five ingredients and nine steps!
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Bostonchefs.com
1PfalsefalseAbout the chef: The early years of Chef John (J.P.) Pontius’s career in the restaurant industry found him in a summer camp kitchen, catering clambakes and bussing tables, and in the dining hall of SUNY Morrisville during his college years. After completing school, J.P. spent two years behind the line at a French restaurant in Syracuse, N.Y.
J.P. moved to Cape Cod in 1982, lured by a job opportunity at Ciro and Sal's in Provincetown, Mass. He followed that with a stint as sous chef at Aesop's Tables in Wellfleet, and then spent the next few years between the Cape and Boston, honing his skills in the kitchens of such chefs as Danny Wiesel at Devon on the Common and at the original Davio’s on Newbury Street and Rebecca’s on Charles Street.
J.P.’s first position as executive chef was at the Gristmill Restaurant in Eastham, Mass., in 1986, where he ran the restaurant for four summers and traveled in the off-season. In 1990, he leased a dinner business within the 28-seat Flying Fish Cafe in Wellfleet, and his success there gave him the confidence to look for something that he could call his own. In 1991, J.P. signed a seven-year lease to open Finely J.P.’s, and in 2003 bought the property. He is now entering his 16th year as chef and owner.
Sauteed Medalions of Pork with Apples and Goat Cheese is served at Finely J.P.’s for $16. This recipe is for a serving size of two.
Finely J.P.’s
554 Route 6
Wellfleet, MA 02667
508-349-7500
www.capecodchefs.com/clients/FinelyJ.P.s/
Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.