Chef Gene’s love with cooking started at the young age of 12. He would cook Sunday Sauce with his Aunt Eleanor, and blossomed from the great cooking of his mother who is the true inspiration behind his passion for food.

Starting out as a fry cook in wing joints, and a sauté cook in a Mexican restaurant, Gene wanted to get out and experience college life, so he attended The Culinary Institute of America. With some adventures in fine dining, gastropubs, country clubs, and food service sales, the dream to own his own business blossomed as he entered a corporate dining job as Executive chef for Sodexo. The Monday to Friday job allowed him to pursue his passion in the world of pop up restaurants on the weekends. After one year of “popping” up around North Eastern, Pennsylvania, a whole new category grew in the PCC family which was catering. Once the weddings took up much time, it was time to leave the world of corporate and head out on his own.

The success of catering and continuing to do Pop Up Dinners, as well as a successful stab at a Kickstarter campaign, Chef Gene could continue the growth of his dream and purchase his very own food truck. He tours the east side of Pennsylvania while sharing his love for comfort food, wild game, and scratch cooking!

Grilled Alligator Sausage, Maple Braised Brussel Sprouts, & Ale Pickled Mustard Seeds

Ingredients
1 pkg. Fossil Farms Alligator Tenderloin
1 pkg. Fossil Farms Berkshire Pork Belly
5 Garlic cloves, slightly roasted in oil
1 Medium shallot
5-6 sprigs of thyme, leaves pulled
1 pkg. all-natural casing for sausage
Kosher salt & black pepper to taste

Brussel Sprouts
1 lb. Brussel sprouts
2 tbsp. unsalted butter
3⁄4 cup maple syrup
1 tsp. coriander
Kosher salt & black pepper to taste

Mustard Dressing
1 Cup Mustard Seeds
1 Cup Rice wine vinegar
1⁄2 Cup Pilsner Beer
2 tbsp. Brown Sugar
Kosher salt & black pepper to taste

Directions
Flush casing in water to remove salt. Dice Alligator and Pork Belly. Toss with all ingredients and place in freezer until 50% frozen. Using a meat grinder, coarse grind all ingredients, making sure everything is evenly distributed throughout the mixture. Using your favorite sausage stuffer, fill casing until all the mixture is used. Once done, the sausage can be poached, sautéed or grilled.

Using a mandolin slicer, slice the Brussels thin. Sauté in large skillet with butter. Once Brussels begin to soften, add maple syrup until it is coated and silky, but not drowning. Add coriander, and season with salt and pepper.

Nestle the sausage into the braised Brussel sprouts. Form the mustard seeds by making an egg shape by using two spoons and place across the plate or right on top of the sausage.