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,…

Source: Eater (2023-04-19)