Chef Viktoriya Campos knows that simplicity, nostalgia, and a little bit of the unexpected can bring overlooked products to life. At Felix Trattoria, Campos decided pork was due for its moment in the spotlight. She turned to the farmers market for inspiration and was delighted to come across cipollini onions. “People don't want to use cipollini onions,” says Campos, “but there is a reward when you peel them: they are so sweet, like candy.” She also wanted to bring something a little more personal to the dish as well, which led her to black currants. “In Russia, black currants are everywhere; on the street [and] on the roadside,” says Campos, who grew up gathering the fruit off of bushes, eating them with dumplings, and drinking black currant tea and soda. For the dish, she sears and chars a pork chop on the grill before moving it to the top shelf to cook for around 45 minutes. She submerges the cipollini onions in water and peels them by hand. The onions are roasted in the pizza oven, added to the pan with the pork chop, and drizzled in balsamic vinegar. Returning to the flavors of her youth, Campos freezes fresh black currants, so they retain their water content, before cooking them down into a sticky, sweet, and tart jam that shines alongside the onions and the pork. “I was very happy to find fresh [black currants] and put a piece of me on the plate,” she says, “I'm just proud that people love it.”