does anyone know where we can get a suckling pig to roast? giant fresh fields etc... have them but they are hardly suckling at 35 lbs and up! and the freshness at some of the latin markets (from experience) is sometimes questionable.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
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