Pork and fennel ragout

This month we made a fun special, pork and fennel ragout with a summer corn succotash. Fennel is abundant this time of year and uniquely pairs with pork and red wine. Stewed low and slow for over a half hour, this ragout gets served with a corn succotash. Corn, zucchini, pearl onions sourced from local farms, add a sweetness to this savory dish.

Our specials are every other week. Utilizing local ingredients and doing our best to highlight the freshest ingredients of the summer season! If you are interested in receiving our weekly order forms and staying up to date on our specials, let us know by clicking the button below! You can contact us and we will be in touch shortly!

Until next time readers,


Published by Chef Mayari

Hello everyone! I am the chef owner of Mayari's Voyage: Private chef & Small events services. Head over to the booking page for an appointment or check out unique recipes on the blog! Cheers!

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