Pork and Charred Brussels Sprouts with Chile Lime Sauce
Chef Gregory Gourdet prepares modern Asian cuisine at Portland’s Departure Restaurant + Lounge. But at home, the Bikram yoga
disciple and marathoner adheres strictly to the Paleo diet, which is rooted in whole foods and nutritionally dense ingredients.
Here's how the chef-athlete gives a healthy, classic meat-and-vegetable combo an unexpected Southeast Asian flavor twist.
Recipe: Pork and Charred Brussels Sprouts with Chile Lime Sauce