Your Best Dish Pig ’n square (pied du cochon). It comes from the classic French preparation of “au pied de cochon,” which is simmered or roasted pigs’ feet. I slow-roast pork butt and simmer the pigs’ feet, pull all the meat, mix with sautéed mushrooms, roasted garlic, and truffle oil. The mixture sets in a pan overnight, then is cut into what resembles a pâté. The squares are breaded in Japanese breadcrumbs, sautéed on all sides until brown, and finished in the oven. It’s served with a cabernet-mustard-truffle sauce and sautéed rainbow swiss chard.
Wine of Choice Caymus Cabernet. American-grown, barrel-aged, and great, deep flavors.
Favorite Guilty-Pleasure Food Ballreich’s Hot & Spicy Pork Rinds.
Culinary Hero Chef John Folse. He’s the author of the greatest cookbook written, After the Hunt.
If Not a Chef, You’d Be a… Professional angler. I love the sea and the outdoors.
Favorite Kitchen Utensil It’s a tie between a MAC Knife and a meat tenderizer.
Last Book Read Tommyland by Anthony Bozza, about the life of Mötley Crüe’s bad-boy drummer, Tommy Lee.
SOMA 107 Restaurant and Lounge
107 Mamaroneck Ave, White Plains
(914) 682-6795
