Between the Potomac River and the 18th hole of the Potomac Shores Golf Club, the Tidewater Grill sits like an oasis in the quiet of nature, cut off from the bustling city not too far beyond its walls.
In the kitchen, Executive Chef Matthew Blazey is cooking up something delicious.
“These are our pork belly bites,” Chef Blazey says, motioning towards one dish. “We braze pork belly in a bunch of seasonings, a little bit of vinegar, apple cider vinegar and some apple juice. We cool it down, cut it into cubes and then we fry it really quickly so it’s nice and crispy. Then we top it with jalapeños, scallions, and fresh cilantro.”
When asked about the kind of person that eats this dish, Chef Blazey laughs. “Everyone loves this dish,” he says.
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