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OC Weekly – On the Line: Jeff Armstrong of Splashes, Part Three

On the Line: Jeff Armstrong of Splashes, Part Three
By Anne Marie Panoringan

February 16, 2012

When seasons change, we adjust accordingly. At the Surf and Sand Resort, Jeff Armstrong updates his restaurant’s menu in anticipation of springtime flavors. Sweet, salty and peppery ingredients find their way onto this appetizing plate. His confidence is in the simplicity, and if you don’t believe us, have you read part two?

Fuji Apples With Arugula, Guanciale, Maple Yogurt

Serves 2-4


3 Fuji apples
2 cups arugula
8 ounces pork jowl
17.6 ounces Greek yogurt
1.7 ounces maple syrup
8.8 ounces sherry vinegar
5.2 ounces extra virgin olive oil
Togarashi seasoning to garnish
Extra virgin olive oil to garnish


Slice pork jowl thin and lay out on a sheet pan lined with a Silpat.

Cover with parchment paper and another sheet pan.

Cook in 350-degree oven until crisp, about 6 to 8 minutes.

In a bowl, whisk Greek yogurt and maple syrup well.

To plate: Place one stripe of maple yogurt down the center of the plate.

Cut apple into 6 pieces. Toss apples, togarashi, olive oil and sherry vinegar until well-coated. Place around plate.

Top each apple with pork jowl chip, garnish with arugula and togarashi.