2011 Food & Wine Best New Chef James Lewis on this favorite dish to make.

[UNKNOWN] is a new dish that we're gonna be doing that is one thing I'm real obsessed with. [UNKNOWN] is made with the belly and loin attached, it's de-boned, and then you roll it up and tie it. It's tied with natural twine. It's stuffed with rosemary, fennel pollen, garlic, pepper, it's a fantastic dish. Very simple, very rustic.