For the Art in Bloom dinner at the North Carolina Museum of Art, I wanted to create a dish that captured the richness of early spring: Crispy Pork Belly with Blackberry Gastrique, Risotto, Roasted Carrot Purée, and Spring Peas.

The pork belly was slow-cooked for a perfect crisp, its deep, fatty richness balanced by a blackberry gastrique, adding a tart-sweet contrast. Beneath it, a creamy risotto served as a neutral foundation, absorbing the flavors while offering a satisfying bite. A smooth roasted carrot purée brought natural sweetness and depth, while bright spring peas added pops of freshness and a nod to the season.

This dish was all about contrast—crisp and creamy, sweet and savory, earthy and bright—coming together in a way that felt both refined and deeply satisfying. A celebration of balance and renewal, just like spring itself.