For the Love of Food

Food has always been my love language. Every family event, as early as I can remember, has been centered around food and lots of it. Fantastic spreads of varied specialties completely fill the countertops and stovetops during the holidays.

I also grew up in what I would call the “golden age” of the Food Network, watching chefs such as Emeril Lagasse, Wolfgang Puck, and Mario Batali. These chefs were making meals I had never seen before, using ingredients I had no idea existed. Their love for food was undeniable.

These chefs were making meals I had never seen before, using ingredients I had no idea existed. Their love for food was undeniable.

After seeing all the fantastic meals that could be made with my own two hands, I knew I wanted to share my love for food with the world. After high school, I attended Snow College in Richfield, Utah to obtain an associate’s degree in Culinary Arts under Chef Richard Harris. I also married my wonderful wife during this time, to whom I have been married for 13 years this November. 

Shortly after graduating from college, I worked at a small bakery, then a small sandwich shop. About 3 or 4 months after graduation, I began working as a chef for Harmon’s Grocery in St. George, Utah. I would spend the next 8 years working for the company, eventually working my way up to Lead Chef at the Santa Clara location. During this time, I received Harmon’s Visionary Award for Innovation, in part because of the creation of one of their most popular salads in the Delicatessen, the Iron Man Salad.

During this time, I received Harmon’s Visionary Award for Innovation, in part because of the creation of one of their most popular salads in the Delicatessen, the Iron Man Salad.

I then applied for a position at Dixie Technical College in St. George to be a chef and manager of the college cafe. The goal was to create an affordable place for students attending the College to get a great, chef-prepared meal. About 8 or 9 months into this position, I was thrown one of the biggest curve balls of my life thus far. At just 28 years old, I was diagnosed with thyroid cancer. Luckily, following a full thyroidectomy and a round of radioactive iodine, I was cancer-free a few months later. 

Unfortunately, that “few months later” would put me right to about March of 2020, just before the Coronavirus pandemic swept the world. Not only was the future uncertain for many people in food service, but working for a state college also made me a state employee. I was furloughed for about 3 months.

I returned to work in the latter part of June, teaming up with Chef Jeff Littlefield, to create lunch boxes that would be served to-go only. They were available in a no-contact service for students that were able to attend the school after it was reopened. We also worked on recreating and reimagining the cafe. We have been working together in the Cafe now for about 2 years, and the food we create for students is above and beyond all expectations. We create a wonderful Chef’s Special each week that is always a hit. In addition, the Culinary Arts program serves student-prepared daily specials through the Cafe during certain portions of their training.

The community is always welcome to come and enjoy a fabulous meal at the Cafe at Dixie Tech. Our current hours are Monday through Thursday, 11 AM to 2 PM.

The community is always welcome to come and enjoy a fabulous meal at the Cafe at Dixie Tech. Our current hours are Monday through Thursday, 11 AM to 2 PM. Be sure to say hello if you drop by! The Culinary Arts program at Dixie Tech is also unrivaled. If you have ever felt that love for food like I have and would like to learn great skills, in a great environment, from incredible instructors, I would strongly recommend the program.

For now, please enjoy one of my favorite fall meals.

Roasted Pork Tenderloin with Cranberry Mostarda

One of my all-time favorite fall meals, this delicious pork tenderloin goes great with a side of roasted potatoes or a lovely green salad.

Prep time: 15 min  |  Cook time: 40 min  |  Serves 4

Tenderloin Ingredients:

1 ¼ lb Pork Tenderloin

4 Tablespoons Dijon Mustard

2 tsp fresh thyme, finely chopped

2 tsp fresh rosemary, finely chopped

1 tbsp garlic, finely chopped

1 tsp salt

1 tsp black pepper

Mostarda Ingredients:

1 cup fresh or frozen cranberries

1¼ tsp fresh thyme

1 cup water

½ cup granulated sugar

2.5 tbsp grained mustard

1.5 tbsp rice wine vinegar

1.5 tbsp lemon juice

¾ tsp salt

⅓ tsp black pepper

2 tsp cornstarch

1. Preheat oven to 350 degrees. Place tenderloin on a foil-lined sheet tray. Combine thyme, rosemary, garlic, salt, and pepper in a small bowl. Rub tenderloin with dijon mustard, then cover with spice mixture and rub again. Place in preheated oven for about 30 minutes, until a meat thermometer reads 145 degrees. 
2. While pork is cooking, prepare the mostarda. Combine cranberries, thyme, and water in a medium saucepan. Bring to a boil, then reduce to a simmer, stirring occasionally. Simmer for about 3 minutes.
3. Add sugar, mustard, vinegar, lemon juice, salt, and pepper. Continue to simmer for 3-5 minutes, stirring often.
4. Make a slurry with cornstarch, then add to the saucepan. Keeping heat low, cook for 1 to 2 minutes while stirring until mostarda thickens. 
5. Remove tenderloin from the oven when it reaches 145 degrees. Allow to rest about 5 minutes, then slice on a bias. Place a few slices on the plate, and top with mostarda. Enjoy immediately.

Happy eating!

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