Executive Chef Stefano Zimei from the One Eleven Chop House in Worcester, Mass. says that the One Eleven Chop House is known as the "Chicago Steak House" of central Massachusetts. By utilizing niche pork, Chef Zimei is able to satisfy customers with a wide variety of tastes and preferences.

As executive chef at One Eleven Chop House, he can experiment with niche pork to satisfy customers’ palettes. Niche pork provides an opportunity to change up the normal meal and add something new and exciting.

“Niche pork has been a hit,” Chef Zimei said. “We tell customers that it is a high grade, refined pork product. People get more adventurous and are willing to try new things, which allow us to get more creative when building our menus.

Chef Zimei uses Karubota pork, because it is lean and very rich. The 16 ounce Berkshire pork chop is a house favorite as well. Other popular cuts include pork shanks, tenderloins and shortribs.  One Eleven Chop House is always creating and serving dishes that most customers typically wouldn’t think of when it comes to pork.

“I love to prepare pork shortribs,” Chef Zimei said. “It was such a surprise for us to discover the large amount of meat on the ribs as well as the tenderness. I also love to prepare niche pork as an alternative to steak and chicken. Customers love something different. Not only is pork a naturally flavorful food, but it looks great on the plate.”

One of the current popular niche pork dishes at One Eleven Chop House is the Barbecued Pork Shortrib. They use their own house barbecue sauce, and rub the ribs the night before. This Chipotle and honey braised pork with caramelized onion, potato gratin, grilled asparagus and Virginia peach spiced radish relish gives this dish a crunchy, cool flavor. It keeps customers begging for more.

Not only has One Eleven Chop House found success as a steakhouse, but Chef Zimei has been recognized for his talents to create palette-pleasing plates. He has received a variety of prestigious recognitions on several levels. He also received "Boston's Best Appetizer Award" from the Boston Phoenix and second prize at Bertolli's, "Top 10 Sous Chefs Contest."

“The flavor of niche pork is absolutely overwhelming. It has been wonderful to promote pork, and encourage people that it is perfectly safe to eat pork medium or medium rare. The pork dishes we prepare at One Eleven Chop House are a hit with customers. From the tenderness of the ribs to the amazing silky texture of the pork loin, it is always great to see satisfied customers.”

For more information on Chef Zimei and the One Eleven Chop House, log onto their website at www.111chophouse.com. Check out their menu, wine lists, awards and dining reviews.

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