Louis DiBiccari brings pork shoulder to THE Dish

Growing up in a large Italian family, Louis DiBiccari was always surrounded by a lot of great food, but it wasn't until his encounter with the ever-disappointing college dining hall that he was inspired to start cooking. Since then, he's been called a "rising star chef" by Starchefs.com and has brought his love of the culinary arts to Boston, where he owns Tavern Road.

Here's how to cook a few of the chef's signature recipes: Pork shoulder, seared brussels sprouts, maple white sweet potato puree, burrata salad and pumpkin cheesecake.

Pork Shoulder


Pork shoulder:

Brine for 24 hours


1gal water

4c sugar

4c salt

1 6-8lb Pork shoulder, skin on

2c White wine

1ea Carrot

1ea Celery

1ea Onion

1ea Fennel

6cloves Garlic

4sprigs Oregano

2sprigs Rosemary

4sprigs Thyme

2T crushed red pepper

2T fennel seed

2T coriander

1ea Lemon

1/4c Olive oil


Toast & grind dry spices

Chop fresh herbs & combine herbs & spices with olive oil

Massage pork with herb/spice mix

Rough chop all veg

Place veg & white wine on roasting rack

Place pork on top

Roast for 20min in 400 oven

Drop temp to 325 and continue to cook for 1.5 hours

Maple White Sweet Potato Puree


12ea white sweet potatoes

1c maple syrup

2c brown butter

2c heavy cream


Roast potatoes in pre heated 350 degree oven for 2 hours

Remove skins from potatoes

Place potatoes in food prices so and purée with maple, brown butter & cream til very smooth

Season with salt to taste

Seared Brussels Sprouts


1.5 lbs of bacon

3lbs Brussels sprouts

salt and pepper

2 pomegranates


Lay bacon on a cookie sheet and cook at 350 degrees for approximately 10 minutes, (depending on desired doneness of bacon). Let bacon cool and slice into ¼ inch strips. Meanwhile, remove root end of sprouts. Then, slice sprouts in half . When bacon is done cooking, place sprouts on cookie sheet, cut side down (in bacon drippings). Raise temperature of oven to 375 degrees and roast for 10 minutes. Slice pomegranate in half and remove seeds.

Combine pomegranate seeds with bacon and Brussels sprouts and season to taste with salt and pepper.

Burrata Salad


3c Arugula

9ea Kumquats

3ea Clementines

3ea Purple radish

3ea Burratta

6T Olive oil

3T Lemon juice


Combine all

Pumpkin Cheesecake

By Pastry Chef Julie Barnes

Filling Ingredients

Cream cheese 1 lb 8oz

Pumpkin purée 15oz

Eggs 3 each

Yolks 1 each

Sour cream 1/4 cup

Sugar 1 1/2 cup

Cinnamon 1/2 tsp

Nutmeg 1/4 tsp

Cloves 1/4 tsp

Allspice 1/4 tsp

Flour 2 Tablespoons

Vanilla 1 tsp

Crust Ingredients

Graham cracker crumbs 1 cup

Melted butter 4oz


Melt butter and graham cracker to make paste. Press down into pie shell, bake for 8 to 10 minutes until brown. Beat cream cheese still soft, then add eggs yolks sour cream sugar and the rest of the ingredients. Pour into springfoam pan with graham cracker crust. Bake at 325 1 hour-1 hour 15 minutes in a water bath uncovered. Allow 24 hours to chill and set.