The Tree Farm
Cider-glazed pork belly on cornbread round with apple-celery slaw
At thirteen, he was already designing guest experiences on a Christmas tree farm in Maryland
Why this bite? David's first 'events' were on a Maryland Christmas tree farm at age thirteen — lanterns, cider, hospitality. This warm pork belly cornbread is that origin story.
The Story
Before the NSA, before Goldman Sachs and Blackstone, there was a Christmas tree farm in Maryland. Landgraf's parents bought the property when he was young, and during the holidays he helped transform the arrival into something memorable — lanterns lining the driveway, hot chocolate and cider waiting at the entrance. He was thirteen, already designing the conditions where people felt welcomed. This cider-glazed pork belly on cornbread — warm, rustic, deeply American — is that childhood hospitality distilled into a single bite.
Read Full Story →Ingredients
- 1 lb pork belly
- Apple cider
- Brown sugar
- Mini cornbread rounds
- 1 apple, julienned
- 2 stalks celery, julienned
- Apple cider vinegar
Preparation
- 1.Braise pork belly low and slow, then glaze with reduced cider and brown sugar.
- 2.Bake mini cornbread rounds until golden.
- 3.Toss julienned apple and celery with cider vinegar.
- 4.Slice pork belly, place on cornbread, top with slaw.
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