If pork is what you crave, then Chef Tony Layne is here to serve you. After honing his kitchen craft at a pedigree list of local establishments (The 55 group, The Clock Restaurant, RJ Snappers, Marriott Hotels, etc) he’s making the jump into entrepreneurialism with the launch of Por’Ketta, a new food truck focused on (you guessed it) porchetta.
“There is such a great food truck scene in Columbus, and the cost of entry into the market is significantly lower than opening a brick and mortar,” explains Layne on the idea behind his new venture. “Being mobile gives you an agility to change locations, follow your guests to the festivals, bars and farmer’s markets they attend. There’s freedom to explore.”
As a self-described “pork fanatic” Layne chose to feature the protein due to its versatility. His version of porchetta is slathered in fresh parsley, rosemary, garlic, fennel, fennel pollen, citrus zest, sea salt and cracked black pepper and tucked inside a pork belly. It is then slow roasted on a rotisserie until the pork skin is crisp and the inside is silky.
“I’ll also be roasting chickens as a steady menu item and both will be offered as sandwiches and as entrees,” says Layne. “There will also be a weekly special coming off the rotisserie, which could be merguez stuffed leg of lamb, turducken, tri-tip sirloin, bison or duck. Options and variations for the specials are endless.”
Sides will include green salads, potato salads and kale salads to start. Por’Ketta is slated for launch on March 15th though regular locations and appearances have not yet been finalized.
“I’m working now on securing spots,” he says. “Folks will be able to find us at local festivals, bars, breweries, tap rooms, corporate parks, farmer’s markets and the like as well as book us for weddings, corporate outings, or any other special events.”
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