How a Master Chef Is Roasting Whole Suckling Pigs in the Middle of NYC — Smoke Point

At NYC’s Peasant, chef Marc Forgione took over from chef Frank DeCarlo after over 20 years, and has kept the idea of wood-fire cooking in NYC alive. The restaurant’s menu includes a whole pig dinner that must be ordered 24 hours in advance of the reservation, as well as wood-fired oysters, Piedmontese steak tartare, and many handmade pastas.

For more food and restaurant news, sign up for our newsletters: https://trib.al/wqZ0q3s

Credits:
Producer: Connor Reid
Director: Connor Reid, Murilo Ferreira
Camera: Murilo Ferreira, Daniel Geneen
Editor: Christian Moreno

Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
----------------------------------------------------------------------------------------------------------
For more episodes of 'Smoke Point', click here: https://trib.al/jDW8MNC

Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.

Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0

Видео How a Master Chef Is Roasting Whole Suckling Pigs in the Middle of NYC — Smoke Point канала Eater