Saltbox Kitchen
Chef Ben Elliott
Chef Ben Elliott knows farm-to-table first hand. This Wayland native began his culinary career surrounded by the city scene in the kitchens of San Francisco’s La Folie and Fifth Floor, and Boston’s Locke-Ober. He served alongside James Beard Award winner and Relais & Châteaux Grand Chef Barbara Lynch, as Chef de Cuisine at No.9 Park in Boston, opening her demonstration kitchen Stir and launching her catering company 9 at Home.
In 2009, it was back to simplicity on the farm. He struck out on his own to restore his grandparents’ 1940s 10-acre Saltbox Farm in Concord and spend more time with his wife and their young family. So began his new daily role in planting, harvesting, preparing and serving his cuisine – a true farm-to-fork journey.
Ben began working as a private chef, and in 2011, he launched his own catering company as well as a cooking school at The Little House, an English-style cottage located on his farm. Its intimate classes often feature ingredients direct from the farm and highlight techniques, from making fresh pasta to braising to pie dough.
In 2015, he further expanded with the opening of Saltbox Kitchen, a cozy restaurant in West Concord that offers breakfast, lunch, and dinner and is also home to his microbrewery Saltbox Brewery.
After receiving a bachelor’s degree from Bard College in Massachusetts, Chef Timothy Meyers enrolled in New York’s Culinary Institute of America to blend his passion for responsible agriculture with his affinity for the restaurant business.
Chef Tim joined Ocean House as Director of Culinary Education and Food Forager, where he led culinary classes and activities at Ocean House and the Center for Wine & Culinary Arts, one of the country’s top resort culinary schools. He now holds a new title of Executive Chef with Ocean House Management Collection.
Beer Braised Pork Shanks
4 bone in pork shanks
1 large onion, peeled and sliced into 1-inch pieces
2 carrots, peeled and sliced
2 celery stalks, sliced
1 bay leaf
12 sprigs of thyme
10 black peppercorns
4 clove garlic, smashed
3 cups beer
1-quart chicken stock or water
Juice of half a lemon
Season shanks with salt and pepper up to a day in advance. In a large sauté pan, over medium heat high, brown meat on all sides in a bit of oil until golden. Remove shanks from the pan and reserve. Add in the onion, carrot, celery, garlic and sauté for about 15 minutes to soften and caramelize. Add in the bay, thyme, and peppercorns and sauté for 3 or 4 more minutes. Deglaze the pan by adding the beer to the vegetables. Scrape the brown bits from the bottom of the pan and cook until the alcohol smell dissipates-reducing by about half. Add the stock and bring to a simmer. Place the shanks in an oven proof vessel pour the stock & vegetables over the shanks. The liquid should come about halfway up the sides of the shanks. Cover and braise in the oven at 300 degrees for about 2 to 2.5 hours or until the meat is tender but hold their shape well and not yet falling off of the bone.
Remove the shanks from the pan. Strain the braising liquid into a smaller sauce pot and discard the vegetables. Return the liquid to the stove top on a medium heat and reduce by about half. Adjust the seasoning to taste with salt and pepper and finish with a squeeze of fresh lemon juice to heighten the flavors.
To serve, reheat the shanks in the reduced sauce, basting once or twice.
Serve immediately