Snout-To-Tail For Overachievers

By John Capone
|  Friday, Dec 11, 2009  |  Updated 6:15 AM EDT
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Snout-To-Tail For Overachievers

Cochon 555

Chef Bobby Hellen of Resto at Cochon 55 in New York

If you only go to one animal roast this winter, make it this one. And if you go to every animal roasting event you can... well then, here you go:

Not content to roast only one whole animal at a time, chef Bobby Hellen of Resto is taking on a whole pig AND a whole lamb in the Beard House garden on Friday night. But, hosted as it is by the James Beard Foundation, this isn't like going to your friend's backyard in Bushwick. Oh no.

Described as a "meat prodigy," by Josh Ozersky, Hellen will be practicing the art of whole-animal utilization for his multi-course family-style feast. Appetizers include liver mousse, lamb tacos and pork sandwiches with fried pickles.

And the main event? In addition to the standard ribs and porchetta, Hellen presents lamb heart confit, pigs leg salad with chicory and pig's ears and a charcuterie plate with sausage, pate and head cheese. As sides, the brussels sprouts are spruced up with bacon and the sweet potatoes are topped with maple-pork syrup.

Unlike at Cochon 555, where Hellen competed and where chocolate-covered bacon ended the evening, the dessert, a chocolate cake with bananas and passion fruit, is surprisingly meat-free.

Tickets available here.

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