Original post here: www.seriouseats.com Watch chef/owner Jason Bond craft a thoughtful dish of Heirloom Keener Grits with Roasted Pork Belly & Broccoli, Shaved Dahlia Bulb & Black Truffle Chili Vinaigrette. Video: Jessica Leibowitz Music: Kevin MacLeod
Tags: Jason Bond, Bondir, Cambridge, Massachusetts, food, sustainable, grits, pork belly, Boston, Serious Eats, restaurant
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