Confession – decadent pork confit consumed at Joe's in Venice this w/e…and LOVED it!

Once or twice in a while – I fall off the wagon of eating “good” and be bad.  This past weekend was one of those, esp. with Mike being gone.  Jeff, our close restauranteur-friend, had been raving about Joe’s so I had to try it out.  Food always taste better when u eat it with someone, but it was nice to have some alone time too.  So, I brought my Moleskine notebook of fruit sushi ideas, sat lonesome at their patio, and ordered from their brunch menu, the pork confit with bacon tomato jam (ok – maybe it’s little LA but u get the picture).  It came with a side of oozy sunny-side eggs over the softest marshmallow pillowtop buttery brioche (can u say cholesterol?)  It was pretty heavenly albeit I did feel a little guilty afterwards.  But you know what?  Along with the oozy sunny-side eggs and pork confit, the creative juices were flowing and gave me the inspiration to make the beautiful fruit sushi the next day:)  Check out my review on Yelp -

Off to some detox’ing now…been postponing the annual detox from Dr. Schulze.  Yay!  5 days of cleansing and drinking lots of liquid, 3 of which are no solid foods.  In a weird kinda way, I AM looking forward to it:)

pork confit with bacon tomato jam & eggs

pork confit with bacon tomato jam & eggs

About chefkelly

Leveraging a lifelong passion for food and combining a unique cultural mesh of korean cuisine, robust flavors of Texas BBQ and California cuisine, Chef Kelly brings her own signature style to delectable perfect bites exploring complex and often surprising interplay of flavors, textures and colors. She has honed and shared her craft through her experiences from five star restaurant kitchens to private cooking instruction to her self-written food blog at all made with 2 tablespoons of love; love for food, love for life.
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