P.I.G. 4: ChicharrĂ³n, Pork Pasta, and Bacon Sweet Potato Pie (Photos)

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All photos by Zachary Fagenson
Jeremiah Bullfrog dishing out the goods.
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.

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.

See also: P.I.G. 4: Jeremiah Bullfrog Unites With Miami's Best Chefs to Celebrate the Hog

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Choucroute garnie by the Dutch's Conor Hanlon.
The Dutch's station proffered massive, curled sheets of chicharrĂ³n, which were a favorite among guests. Throughout the night, chef Conor Hanlon encouraged pig-aficionados to tear off a piece of hog and enjoy.

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.

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Antonio Bachour's bacon-sweet potato pie.
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.

Jeremiah Bullfrong repped Mexico and served a rich, spicy posole with chewy chickpea cavatelli pasta.

Location Info

Venue

Map

Gab Studio

105 NW 23rd St., Miami, FL

Category: General

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