1 of 26
Chef Kelly Fletcher made braised pork belly with mirin Yukon Gold kimchi potatoes and pickled carrots.
Before you could even step inside The Gladly Sunday, you could smell the salty, smoky aromas of pork wafting through the air. But that will tend to happen when seven of the best chefs around the Valley team up to create an eleven-dish, pork-centric supper. See the full story here.
Photos by Evie Carpenter
Published on June 2, 2014