A chef’s special is far more than a dish. It’s an art form—a chance to experiment, take a few creative liberties, and turn a spark of inspiration into something memorable on the plate.
Just ask Matt Pierone, the chef behind Gourmet Cafe in Parsippany.
A seasoned restaurateur who has been donning the chef’s hat for decades, Pierone doesn’t necessarily begin with a recipe. His specials often take shape in the moment, sparked by an ingredient, a memory, or a familiar flavor that suddenly inspires something new.
"Sometimes I’ll be reminded of a previous experience and I’m like ‘I should do that sauce,'" he explained. “It’s like a chain reaction.”
Recently, that creativity has centered on one particular dish.
“I found this premium-reserve pork chop and everybody’s been loving it,” he said. “I’ve been changing it up every week.”
Rather than settle on one preparation, Pierone uses the premium cut as a canvas, reinventing it with different flavors and accompaniments. Staff and customer feedback help shape those creations, while social media offers another window into the dishes and flavors catching diners’ attention.
That willingness to experiment is what keeps Pierone’s specials fresh and unexpected. Even in an Italian kitchen, he isn’t afraid to venture beyond tradition, borrowing techniques and flavors from other cuisines before giving them his own Italian touch.
He did just that with his pork chop forestière—meaning “from the forest”—special, a hearty preparation built around rich, earthy flavors.
“Forestière is a French sauce that incorporates shallots, herbs, shiitake mushrooms, brown sauce, sherry wine and cream,” he said. “I also add basil to keep things Italian.”
The finished dish brings those elements together over the premium pork chop, with the savory, mushroom-forward sauce adding richness and depth. Roasted herbed potatoes and a vegetable of the day, such as string beans or carrots, round out the plate.
And the forestière is just one of several pork chop creations to make its way onto the specials menu. Other variations have included a Bourbon Street Pork Chop with caramelized onions in a honey-bourbon brown sauce; Pork Chop Saltimbocca layered with spinach, prosciutto and melted mozzarella in a sage and Madeira wine sauce; and a Balsamic Fig Pork Chop finished with figs and caramelized onions in a balsamic-fig reduction.
For BYO diners looking for the finishing touch, Pierone recommends pairing the dish with a Chianti or Cabernet Sauvignon.
“Something strong,” he added.
While the pork chop may be the star of this particular plate, next week’s preparation could look entirely different. After all, a chef’s special isn’t about following a formula. It’s about seeing where inspiration leads.
Gourmet Cafe is located at 136 Baldwin Road in Parsippany.