Thyme Bistro
Partners and chefs Geoffrey Kraus and Dwayne Metz opened Thyme Bistro in April 2010 in Weston , WV . The restaurant has an eclectic menu , with signature dishes such as the delectable bistro fries tossed in garlic , parmesan and herbs served with a smokey aioli dipping sauce or the braised espresso-rubbed pork osso buco . While best known for its savory dishes , Thyme Bistro ’ s outstanding desserts are a necessary conclusion to the meal . The chef ’ s signature blueberry buttermilk pie can ’ t be beat , and the butter cakes come in a variety of flavors like butter pecan , lemon-raspberry and chocolate espresso . Thyme Bistro is also a two-time West Virginia Cast Iron Cook-Off grand champion .
Photo by Geoffrey Kraus .
2 ribs celery , finely chopped 1 yellow onion , finely chopped 4 cloves garlic , minced 4 tbsp olive oil 1 tbsp sriracha 2 tsp granulated garlic 2 tsp ground cumin 1 tsp ground coriander 1 / 4 tsp ground clove Kosher salt and fresh ground pepper to taste
In a bowl , combine the ground espresso beans , brown sugar , granulated garlic , cumin , coriander and clove . Season the pork shanks generously with salt and pepper and rub all over with the espresso mixture . Cover and refrigerate for at least 3 hours .
Remove pork from refrigerator and allow it to come to room temperature — about an hour . Preheat oven to 300 degrees .
Heat a Dutch oven over mediumhigh heat and add oil . Sear pork on all sides until lightly browned .
Transfer to a platter . Then , in the Dutch oven , add carrots , onions and celery , stirring often until softened . Add minced garlic and cook for another minute . Deglaze the pot with cider vinegar , and then add molasses , tomatoes with juice and chicken stock . Bring to a simmer . Return the pork to the pot and cover tightly with lid . Place Dutch oven in 300-degree oven for 2 hours or until pork is tender . Remove pork from the braising juices and set aside .
Strain the braising juices and discard the solids . Return the juices back to the pot and add the sriracha . Over medium heat , reduce the juices by one-third . Return the pork back to the juices to warm through .
Photo by Geoffrey Kraus .
Braised Espresso-Rubbed Pork Osso Buco
6 pork shanks cut 2-3 inches thick 4 c chicken stock 28 oz canned whole tomatoes with juice 1 / 4 c cider vinegar 1 / 4 c blackstrap molasses 1 / 3 c ground espresso beans 1 / 4 c brown sugar 3 carrots , peeled and finely chopped
120
WEST VIRGINIA EXECUTIVE