Gallery: Making Pork Steak, Trout, and Lamb Shank at Marietta

Chef Damian Laverty
Chef Damian Laverty

Chef Laverty came up through the kitchens of New York. Starting out bussing tables, he eventually ended up working in the kitchen at Picholine before Marietta opened last year.

Smoked pork steak
Smoked pork steak

The Marietta pork steak starts out as a pork shoulder, which is smoked, chilled, sliced, and then marinated in a blend of fish sauce, sugar, and lime juice.

Baby octopus
Baby octopus

Baby octopus is cooked in a court bouillon of white wine, chunks of grapefruit and lemons, toasted coriander, and water. Then it's marinated in same fish sauce blend as the pork.

Searing the pork
Searing the pork

The pork is seared on the flat top, caramelizing the sugar in the marinade.

Searing the octopus
Searing the octopus
Baby octopus on the griddle
Baby octopus on the griddle
Side salad
Side salad

The pork comes with a salad of mint, watercress, endives, chives, cilantro, basil and pickled Fresno chiles, dressed with lime juice and olive oil.

Pork gets a smear
Pork gets a smear

The pork is smeared with gojuchang, thinned out with cider vinegar.

Pork plating
Pork plating

Dollops of squid ink vinaigrette decorate the plate around the squid and pork.

Adding the salad
Adding the salad
Pork, plated
Pork, plated
Center Cut Trout
Center Cut Trout

For the Whole Brook Trout, the head and tail are removed and the center cut is butterflied and deboned.

Flageolet and escarole
Flageolet and escarole

White beans and escarole are cooked in stock and white wine to go with the fish.

Dressing the trout
Dressing the trout
Plating the trout
Plating the trout
Trout, plated
Trout, plated
Cooking lamb shank
Cooking lamb shank

The lamb shank is braised for four hours in red wine, chicken stock and aromatics. It's finished in a sauté pan.

Sauteed with the jus
Sauteed with the jus

The lamb is browned with the reduced braising liquid.

Eggplant purée
Eggplant purée

Charred eggplant is strained and the smoky flesh is pureed with miso paste, olive oil, garlic and lemon juice.

Pan-toasted bread
Pan-toasted bread
Plating lamb
Plating lamb
A squeeze of lemon
A squeeze of lemon

The lamb sits on the toast and the eggplant, then gets a squeeze of lemon juice.

Lamb shank, plated
Lamb shank, plated

The lamb is topped with a chimichurri of anchovies, black olives, parsley, cilantro, garlic, lemon zest, and chili paste.