A Family Style Dinner with Justin Severino
Sharing flavorful feasts is what keeps Justin Severino in the kitchen.
Family meals have been part of Justin Severino’s life for as long as he can remember. The co-owner of Salty Pork Bits and Morcilla says that his parents have a big table at their house in Ohio and, “They have always been all about ‘bring your friends in the house for dinner.’”
Now he’s a parent. He’s taken to preparing a monthly brunch for his wife and business partner, Hilary Prescott Severino, and a few of her friends who have kids around the same age as their daughter, Franny. Since the COVID-19 outbreak, Severino has also been preparing a weekly wing night for his pals.
“Getting together and sharing simple things with people, that’s what food is all about to me,” he says.
Of course, that doesn’t preclude cooking a more elaborate feast from time to time. For example, he’s laid out a spread celebrating the peak of Western Pennsylvania late-summer produce: gazpacho, Tomato and Peach Salad with Corn Vinaigrette and Basil, Broccoli with Romesco and, of course, charcuterie. Severino caps the meal with cider-braised chicken paella. The dish is a specialty of Asturias, the autonomous region in Spain whose cuisine inspired Morcilla’s menu.
Severino says that the best way to prepare for a dinner party is to keep your freezer and pantry stocked with ingredients that’ll speed the flow of preparing a meal. If you’re making meatballs, for example, make heaps. Feed some of them to your guests and then freeze the rest to have them on hand for later use.
His other piece of advice is one passed through generations: “Cook from your heart. Cook what you want to eat and share it the best that you can.”
PA Wines Recommends:
With Justin’s gazpacho, and Tomato and Peach Salad, the medium acidity and crisp fruit of Pinot Gris will play well with both the acid/spice level of the gazpacho as well as the sweetness and acidity of the peach and tomato salad.
Unoaked Chardonnay will add a zippy freshness to the cider elements and the smoky overtones of the Arroz con pitu de caleya, and the Broccoli with Romesco.
Story: Hal B. Klein
Photography: Dave Bryce
Styling: Rafael Vencio
Wine Pairings: Alexandra Cherniavsky for PA Wines
Dinnerware: Merci x Serax, Jars/Crate & Barrel, and FD Ceramics
Flowers: Pisarcik Flower Farm
Produce: East End Food Co-op
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