Affinity For Swine: It’s A Matter Of The Heart, Part 2

This is the continuation of my interview with Executive Chef Anthony Prontelli.  If you missed the first part, click here. There’s a pig-roasting pit in your backyard, which you yourself built. Correct, seven-foot round.  How long did it take to build? Altogether, probably about 15-16 hours put into it.  And how big of a pig … Continue reading Affinity For Swine: It’s A Matter Of The Heart, Part 2

Affinity For Swine: It’s A Matter Of The Heart

As today is National Pig Day, I think it's appropriate to share this interview with a chef who truly appreciates the pig. I split this interview into two posts because of its length.  Make sure to come back tomorrow to read the second part! “The chef really likes pork, doesn’t he?”  This remark comes from … Continue reading Affinity For Swine: It’s A Matter Of The Heart