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 HE A L TH + F ITN E S S Magazine | N o v e m b e r 20 1 1

FIT PLATE A Bounty of Flavors Fall into The Grove Grill Fall has arrived and with it comes a bounty of colorful comfort food. At Grove Grill, chef Joshua Perkins focuses his flavorful and seasonal menu on fall vegetables like butternut and acorn squash, along with juicy braised meats and the local tomatoes he cans each summer. Canning and preserving ensures high-quality and great taste. Perkins gets pasture-raised hogs and carves various cuts of meat himself. “I make my own bacon, pork chops, pate and sausage from whole hogs we get from Eden Farms. Our tasso ham is house-made. I cut it from the back hindquarters and cure it for 10 days, then it’s smoked for 12 to 16 hours”, says Perkins. Besides his skills as a butcher, Perkins delights diners with his homemade jellies and pickling veggies—such as beets, carrots and okra—blended with cider vinegar, herbs and spices. Most of these recipes are a secret. However, he does share his unique sweet and sour eggplant recipe with H+F readers, just in time for Thanksgiving