Story by Daniel Barnett
On the crisp night of January 26th at the Ritz-Carlton New York in Battery Park, one of the great national culinary competitions kicked off (to the chagrin of our arteries). Five local chefs were provided with a 200 pound heritage breed pig and were tasked to create 6 unique dishes that bettered their peers’. 6 chances to impress and win the hearts of pork enthusiast ticket holders and a select group of seasoned lucky judges. The chefs included; Frank Langello of Babbo Ristorante e Enoteca, michael Toscana of Perla, Seamus Mullen of Tertulia, Lauren Hirschberg of Craftbar, and David Stanbridge of Market Table. With their teams, each presented and plated their creations for a sounder of famished eaters.