Five chefs from Del Posto, Blue Hill, Fatty 'Cue go hog wild in a friendly (fiery) competition with heritage pigs
For the second year running, five NYC chefs were asked to take an entire heritage pig (Ossabaw, Duroc, Berkshire) and craft a dish (or seven) to pass around to people ignoring their Lipitor prescriptions for a night. Damn, was this a heated competition. Damn, were we impressed. Del Posto's Mark Ladner sold us on his 100-layer lasagna. Café Boulud's Gavin Kaysen went nuts with several dishes, a cocktail and chocolates. Corwin Kave and the crew from Fatty ‘Cue, unbelievably not at their week-old restaurant, dished out red curry with lobster meat and smoked pig parts.
We spoke with the five competitors—who also included Marco Canora (Hearth) and Adam Kaye (Blue Hill)—about jowls, trotters and the infamous McRib. And the winning chef was...you will have to see!
By Matt Rodbard; photos by Natasha Ryan
