P.I.G. 4: Chicharrón, Pork Pasta, and Bacon Sweet Potato Pie (Photos)
The savory scent of pork-filled GAB Studios on Sunday afternoon as a group of Miami's most notable chefs joined forces for P.I.G. 4, the swine-heavy feast led by Jeremiah Bullfrog.
All photos by Zachary Fagenson Jeremiah Bullfrog dishing out the goods.
During these all-you-can-eat extravaganzas, food enthusiasts like to crown the top dish -- the so-called bite of the night. But this time around, it was a hard thing to do.
The Dutch's station proffered massive, curled sheets of chicharrón, which were a favorite among guests. Throughout the night, chef Conor Hanlon encouraged pig-aficionados to tear off a piece of hog and enjoy.
Choucroute garnie by the Dutch's Conor Hanlon.
He also made pork German-style and offered a choucroute garnie with weisswurst sausage -- made with Wynwood Brewing's IPA, fermented daikon sauerkraut cooked in duck fat, pork belly, and Dijon mustard.
The tweezer was the cooking tool of the night. The preferred garnish: Edible flowers. The pretty florals made their way onto Eating House's pate, which was filled with pho spices and served on a slice of Cuban bread.
Bright yellow-orange flowers also made their way onto Antonio Bachour's eye-popping sweet potato bacon "pies" -- served with bacon crumble and maple-citrus gel.
Antonio Bachour's bacon-sweet potato pie.
Jeremiah Bullfrong repped Mexico and served a rich, spicy posole with chewy chickpea cavatelli pasta.