Hugh Acheson
Go to: Hugh's SYR Radio Episode & MP3

Stephen and Holly
at the Culinary Institute of America, Greystone
in St. Helena, California
interviewing Chef Acheson during the annual
Worlds of Flavor Conference

Hugh's Restaurant, Five And Ten:
www.fiveandten.com

National Peanut Board:
www.nationalpeanutboard.org

Hugh Acheson Biography

Chef Hugh Acheson appeared at
Worlds of Flavor at the Culinary Institute of America
on behalf of the
National Peanut Board and The Peanut Institute

Canadian-born chef Hugh Acheson has traveled Canada and America working in restaurants at every level, gleaning valuable experience that is evident in the polished French/Southern cuisine of his Athens, Ga., restaurant Five and Ten.

An early start at an Ottawa, Canada restaurant led Acheson to travel Canada in search of culinary experiences. Landing at Henri Burger, back in Ottawa, however, was the first of a string of culinary jobs Acheson had with memorable chefs.

From Henri Burger, Acheson followed his wife, Mary, to the U.S., where she was a graduate student at the University of Georgia in Athens, GA, and Acheson joined the city’s best restaurant, the Last Resort.

Following Mary’s graduation, the couple moved to San Francisco, where Acheson worked with Chef Mike Fenelly at Mecca and with Chef Gary Danko at his eponymous restaurant. Acheson got in with Gary Danko before the restaurant even opened, the perfect everything-included education in opening a restaurant.

Shortly after Gary Danko opened, Acheson received an irresistible offer to open a restaurant in Athens, leading him to the Five and Ten. Acheson is helping lead a culinary movement in the quaint college town that now attracts Atlantans for food as well as football. Food & Wine magazine recently declared Acheson as one of America’s top 10 up-and-coming chefs listing him among a group with “bold visions and dazzling food.” 

Citrus Braised Pork Shoulder

3 pounds pork shoulder, trimmed and trussed
6 cloves garlic, minced
2 teaspoons fresh oregano, chopped
1/2 cup flat-leaf parsley, chopped
6 scallions, minced
Zest and juice of one lime
Zest and juice of one orange
Zest and juice of one grapefruit
Zest and juice of one lemon
1/2 teaspoon ground cumin
1/4 cup olive oil
2 cups yellow onions, thinly sliced
3 cups chicken stock, brought to a boil and simmered
Salt and pepper

Preheat oven to 325º F.

Season pork with salt and pepper
In a small bowl blend together the garlic, oregano,
parsley, scallions, zest and juices of all citrus fruits,
cumin and the olive oil. Rub your seasoned pork with
this spread and set aside.

In a large braising pot pile the onions in a circle in
the bottom of the pan.  Place pork on top of the
onions and pour the warm chicken stock into the pot.
Cover with the lid of the pot and braise in preheated
oven for 2 hours or until the pork is very tender.

Remove pork from braising liquid and let cool.
Strain braising jus and reserve.