Christopher Reveron, Director of Food & Beverage/Executive Chef, Bonnie Briar CC
Christopher Reveron, CEC, WCEC, Director of Food & Beverage/Executive Chef of Bonnie Briar Country Club in Larchmont, N.Y., says his Braised Pork Cheek with Favas, Peas, and Green Chickpeas, was inspired by his grandmother’s cooking.
“Growing up, I cherished her cooking,” he says, “especially the succulent roast pork shoulder she would make for Sunday dinners—a staple of her Puerto Rican heritage. It was often accompanied by yellow rice and pigeon peas, creating a comforting and flavorful experience.”
As he continued his culinary journey, Reveron says he felt compelled to reimagine his grandmother’s braised pork, blending his favorite elements.
“To me, this combination represents a perfect culinary union” he says, “celebrating both my heritage and my passion for cooking.”
Club + Resort Chef (C+RC): How would you describe the flavors?
Christopher Reveron (CR): The braised pork cheek with saffron cream sauce offers a rich and luxurious flavor profile. The pork cheek itself is tender and succulent, with a deep, savory taste that comes from slow cooking. The saffron cream sauce adds a unique, aromatic quality, infusing the dish with floral and slightly sweet notes that complement the pork beautifully.
The mélange of peas introduces a fresh and vibrant contrast, balancing the richness of the pork and sauce. The sweetness of the peas, whether they are garden peas, snap peas, or sugar snap peas, adds a delightful crunch and a pop of color to the dish. Together, these elements create a harmonious blend of flavors and textures, making the dish both comforting and sophisticated.
C+RC: What makes this a successful dish?
CR: The success of braised pork cheek with saffron cream sauce and a mélange of peas lies in the tender, flavorful meat achieved through slow braising, which allows it to absorb the rich cooking liquids. The luxurious saffron cream sauce adds aromatic complexity, while the fresh peas provide a bright contrast in both color and texture, balancing the dish’s richness. A well-crafted sauce that balances creaminess with acidity prevents heaviness, and careful seasoning throughout enhances the flavor profile.
Additionally, an appealing presentation, complemented by vibrant garnishes and light sides, elevates the overall dining experience, making the dish both delicious and satisfying.
C+RC: What about this dish makes you most proud?
CR: What fills me with pride about this dish is my ability to transform one of my beloved childhood meals into something uniquely my own. The reactions I receive from family, friends, and members who taste this dish mirror the joy I felt as a child savoring my grandmother’s cooking every Sunday.
To evoke deep emotions in others through food is truly a remarkable gift, and I’m certain many chefs share this sentiment. When you are passionate about food and dedicated to your craft, it is reflected in the quality of your creations.
