Ramen Night

Chef Mariah Gahagan will be creating these bowls each week from 5-8pm or until sold out.  There will only be 50 available each week. For Gahagan, who loves to make comforting food, these bowls are a real commitment. She marinates pork belly for a couple of days before she can sous vide, press it and crisp it up to order. She then roasts a pan of pork bones that goes into a stock pot to boil with ingredients like ginger, scallions, carrots, celery, onions and dried mushrooms. She lets the stock simmer for 24 hours. She’ll pickle local vegetables to add to the ramen.