- Caveman Bone Marrow at the Museum of Food and Drink Lunch
- Discovering Two Sides to San Juan
- Grant Achatz Starts His Day with Kale Juice, Ends It with Wolfgang Puck Canned Soup
- Why Grant Achatz Loves His Slow Cooker
- 5 Super-Stylish New Aprons
- BKB Foundation Announces 2016 Young Chef and Commis Finalists
- Day 2: Pigs & Produce at Thackeray Farms
- Day 1: Dinner at McCrady's
- Introducing: The Parm Dog at PDT
- Best New Jerk Sauce from a Best New Chef
Like so many chefs now obsessed with nose-to-tail cooking, Michael Psilakis offers whole pig, lamb or goat for private parties at his new Eos at the recently opened Viceroy Miami. The fun twist: Instead of turning the animals on a spit by the Viceroy's infinity pool, his chefs cook them indoors in their mammoth double-stack Rational Combi Ovens. "I love to use a spit, but it's kind of barbaric," Psilakis says; the open coals don't allow for nearly as much control over moisture and temperature as the Rational ovens. But don't expect Psilakis to offer indoor-cooked whole animals at his new Manhattan gastropub Gus & Gabriel or at his New York City flagship, Anthos. His New York kitchens, he says, just don't have the room.
Click here for Psilakis' Grilled Pork Tenderloin; For more recipes from Psilakis, look for his forthcoming cookbook, How to Roast a Lamb (on shelves in October), in which he shares his vivid memories of slaughtering goats for spit-roasting as a kid in suburban Long Island.