Sonoma Film Festival recipe

March 24, 2009 12:00:00 AM PDT
Nick Smith visited the Jacuzzi Winery in Sonoma with Chef John Toulze of The Girl and the Fig to cook up a seasonal dish that he will be featuring at this year's 12th Annual Sonoma International Film Festival. International superstar Bruce Willis is this year's honoree!

VIDEO: Bruce Willis invites you the Sonoma International Film Festival

Recipe: Pork Osso Buco
Serves 4

Braised Pork:

  • 2 tablespoons vegetable oil
  • 4 pork shanks
  • 1 yellow onion, cut into 1" pieces
  • 4 celery ribs, cut into 1" pieces
  • 2 carrots, peeled and cut into 1" pieces
  • 3 apples, skinned, seeded, cored, cut into quarters
  • 1 pint Calvados
  • 1 pint of white wine
  • 1 pint apple cider
  • 10 cloves garlic, peeled
  • 1 bay leaf
  • 10 each black peppercorns
  • 2 sprigs thyme
  • 2 quarts chicken stock
  • 1 pint veal demi-glace
  • salt & pepper, to taste

Celery Root Puree:

  • 2 each celery root, peeled, cut into pieces
  • 1 apple, skinned, seeded, cored, cut into 1" pieces
  • 4 tablespoons heavy cream
  • 3 tablespoons butter
  • salt & pepper, to taste


  • 4 ounces bacon, sliced very thin and cooked until crispy, cool to room temperature
  • 1 bunch frisee
  • 1/2 apple, julienne
  • 1 bunch chives, chopped
  • 1 ounce extra virgin olive oil
  • 1/2 ounce balsamic vinegar

In a large sauté pan heat 2 tablespoons of vegetable oil over medium heat. Season the pork well on all sides with salt and pepper. Sear the pork and transfer to a large enough pan that you can put a lid on top and that will hold all of the ingredients. Add the yellow onion, celery, carrots and apples to the pork. Cook for five minutes until all ingredients are coated. Remove the contents from the pan and set aside.

Deglaze the sauté pan (original pan that you used to sear the pork) with the Calvados, and then add the pork and vegetables pack to the sauté pan. Add the white wine, apple cider, herbs, garlic and the rest of the aromatics to the pot. Stir ingredients and bring liquids to a simmer. Reduce until almost dry. Add the chicken stock and veal demi and stir. Bring ingredients to a boil. Reduce the heat to a simmer and place in a 300° oven for 2 hours or until tender. Remove the pork shanks and strain the braising liquid through a fine mesh strainer. Reduce to desired consistency. Season to taste with the salt and pepper.

Celery Root Purée:
Over medium heat in a sauce pan, cover the celery root with milk and cook until soft (about twenty minutes). Add the apples and cook until just done. Strain the ingredients. Purée the celery root and the apple with the heavy cream and whole butter. Season with salt and pepper to taste.

Place bacon, frisee, julienne of apples, and chives in a bowl, toss and drizzle with olive oil. Season with salt and pepper.

Place an equal amount of celery root puree in each of the four bowls. Place a pork shank on top. Drizzle with the reduced sauce. Equally divide salad amongst plates and garnish with balsamic vinegar. ENJOY!

Sonoma International Film Festival
April 1st thru April 5th
Sonoma County, CA

Bruce Willis Lifetime Achievement Award Tribute Dinner on Saturday April 4 @ Jacuzzi Winery
Wonderful Tribute, Aimee Mann
Popular Chef John Toulze from the girl & the fig one of the most acclaimed restaurants in Sonoma will be preparing fantastic cuisine in honor of Bruce Willis @ Jacuzzi Winery Champagne will be flowing and we will be dancing into the night with Bruce, and all the other celebs, filmmakers.

*As part of our commitment to making our Festival open to the community we have made a limited number of tickets available to the public. These will go fast, $150 gets you attendance to both the Lifetime Tribute and the Gala Call (707) 933-2600 to order.

The Answer Man to Open 12th Annual Sonoma International Film Festival