Fossil Farms is a mission driven company guided by a few core principles.
This means, consistently having the best quality products and the best service in the industry.
Chef Name: Joshua Peoples
Title: Executive Chef
Location: West Village, NY
"As a chef, quality of product and utilizing local purveyors are two of my top priorities. I use Fossil Farms because they are dedicated to giving me responsibly raised proteins to serve to my customers."
Chef Joshua Peoples, originally from Missouri, is the Executive Chef at Hudson Clearwater in the West Village, NYC. Chef Joshua grew up in a small country town just outside of Kansas City, MO. He began working in restaurants as a young adult. Starting as a busser, his love and knowledge of food flourished as he began working in the kitchen. He moved to Denver, CO where he worked as a line cook at the Denver Country Club, as well as in his cousin’s pastry shop, learning all he could about food and the industry itself. During that time, he enrolled in a class at The Art Institute of Denver, where he studied Culinary Arts. He later transferred back to Kansas City, gained his degree and worked himself to a sous chef position at Indian Hills Country Club – an elite member-only club in Mission Hills, KS. He worked under Chef Ryan Bennett, who became not just an executive chef, but a mentor, teaching him how to lead a team, run a kitchen and continue to hone his natural talents.
After 4 years at the club, Joshua decided to continue his career exploring other options. He firmly believes that a chef should always be looking to help themselves continue to grow and learn within their industry. He went on to become the Executive Sous Chef at The Elms, a boutique hotel, and then later Chef de Cuisine at Affare, working alongside James Beard nominated Chef Martin Heuser.
In 2016, Chef Joshua, his wife and daughter, decided to move NYC. They had no set plans, no jobs and wanted to explore the newness and opportunity that NYC had to offer, especially within the food industry. He started working as Sous Chef at David Burke’s BLT Steakhouse. He later moved on to be the Sous Chef at Hudson Clearwater and became the Executive Chef at the start of 2018. During his time as Executive Chef, he has really focused on creating a menu that is focused on seasonal, local, responsibly farmed ingredients.
Download printable .pdf file here.
Yield 8 ea.
Pork Brine Ingredients
1 pkg. Fossil Farms Berkshire Pork French Rack
1⁄4 cup salt
6 ea. Star anise
6 ea. Garlic cloves
6 cups orange juice
1 tbsp red chili flakes
2 ea. Cinnamon sticks
1 ea. Lemon, thinly sliced
Remove packaging from French Rack. Slice into individual chops. Add all ingredients to a stainless steel pot and bring to a simmer; cool to room temperature. Chill in refrigerator and brine pork chops for at least 6 hours.
Smoked Pepper Relish Ingredients
1.5 pounds smoked bell peppers
2 cups sugar
4 ea. tomatoes
2.5 cups white vinegar
6 ea. cloves garlic
1⁄4 cup ginger, grated
Smoke bell peppers in smoker between 200-250 degrees for 2-3 hours. Place in mixing bowl and cover with plastic wrap and let sit for twenty minutes. Peel and seed bell peppers, chop and reserve. Grate tomatoes on box grater into stainless steel pot. Add all other ingredients to pot and reduce by half. Cool and fold chopped bell peppers into reserved liquid.
Winter Pear & Radish Salad Ingredients
6 ea. Heritage radishes, sliced into eighths
1 ea. lemon, juiced
2 ea. bunches Coraline chicory
2 ea. Pears, sliced
4 tbsp. Extra Virgin Olive Oil
Togarashi seasoning, to taste
Assorted herbs and greens such as mint, celery or pea shoots
Grill pork chop to internal temperature of 140 degrees, roughly six minutes on each side. Once grilled on first side, spread pepper jam on top of chop so it bakes on as it finishes grilling. In mixing bowl, add lemon juice, EVOO, salt, pepper and togarashi and whisk to form a light vinaigrette. Add pears, radishes and greens and toss to coat. Place one pork chop on each plate and on top with salad.