- Day 5: Foraging For Mushrooms with MAW
- Table-to-Farm Dining
- The Alice Waters of 1938
- The Brief, Wondrous Strawberry Season
- Urban Freezer Composting
- Highlights from Farm Aid 2007
- F&W Gift Guide Bonus Extras
- Honey of an Apple
- How I Learned to Stop Worrying and Love the Bird
- Back to School: Culinary Classes
© Chris Quinlan
NYC Winner Chef Adam Kaye
Cochon 555, the 10-city tour that celebrates farmers and heritage pig breeds, was back in NYC on March 21 for its second annual cooking competition. New York star chefs Marco Canora, Gavin Kaysen, Adam Kaye, Mark Ladner and Corwin Kave competed for the Prince of Pork title, and a chance to cook at the Food & Wine Classic in Aspen. I was lucky enough to be in the judges’ room, where the Brooklyn Brewery Local 2 and K Vintners Syrah were flowing—including a special magnum from K Vintners, one of only 200 that winemaker Charles Smith (F&W’s Winemaker of 2009) bottles by hand each year and usually keeps for himself. Adam Kaye of Blue Hill at Stone Barns was the winner—I could eat his famous face bacon (a crunchy, lacy disk made from pig cheeks) at every meal! But I had a lot of other favorites as well, like Marco Canora’s arancini stuffed with heart and kidney and confited leg with fennel salad, and Mark Ladner’s gigantic lasagna—20 layers of pasta, shoulder, sausage, testa, belly, liver and kidney topped with spicy tomatoes and cracklings.
© Chris Quinlan
Chef Marco Canora's Dishes
Chef Bobby Hellen, one of my favorites from last year’s competition and a fellow judge this year, hosted a fantastic after-party at Resto. Not to be outdone by the swine crews, Hellen made Belgian waffles topped with pork whip (whipped cream infused with brining liquid) and cooked three whole lambs for the crowd. Next stop for the tour: Boston on March 28. Next stop for me: Weight Watchers.