Recently, I had the pleasure of having dinner with one of the Chefs of The Hill House, Master Chef Ron Heacock and what a delight it was! Arriving early, I was allowed to sit on a barstool in the kitchen and watch Chef Ron prepare his masterpiece. A cool breeze gently blew in the freshness of spring through the open windows and dogs played in the yard outside.

I watched as Ron pounded pork tenderloin with a mallet until it was flat and thin, and then stuffed it with a mixture of tangy ricotta and feta cheeses. He rolled the meat around the cheeses and held it together with a toothpick. He told me it was Pounded Pork Tenderloin Piccata, an Italian dish based on a favorite veal recipe. He braised it in a skillet and then put it in the oven to continue cooking. Meanwhile, I asked if I could be of help and he decided to let me stir a sauce that was bubbling on the stove. The goal was to continually add rice to it until it became a hearty, tangy side dish for the pork tenderloin. I stirred vigilantly, not wanting to disappoint The Chef. Then, I watched as Chef Ron cut up some eggplants and zucchini and created a delicious ratatouille in a skillet. In a pot by the skillet, he cooked some polenta for the "guest who didn't eat ratatouille."

Finally, as twilight gave way to the evening, I sat down with the whole family, Chef Ron's wife and 2 children, to eat dinner at the long country style table. A basket of fresh baguettes sat in the middle of the table. I broke off a piece of bread and we all passed the various dishes to each other. The Pounded Pork Tenderloin Piccata melted in my mouth and the rice and ratatouille added just the right tangy flavor to complement the main entree. It wasn't long before I was very full and we adjourned for an evening of story-reading. A wonderful ending to a wonderful dinner.

Needless to say, anyone who visits The Hill House will enjoy Chef Ron's cooking. And, the atmosphere and ambiance will only enhance your experience!

Donna Peerce
Published Author, Speaker & Video Producer/Director

Note: Donn calls me a chef. I have never claimed to be one - but I do appreciate the sentiment. Ron