Inside the JBF pop-up.
Photo: Christine Tsai/Serious Eats
Manresa chef David Kinch and his chef de cuisine John Paul Carmona were in New York this week serving a few special dinners at the James Beard Foundation pop-up at Chelsea Market. Serious Eats snagged a seat, and they’ve got a lovely slideshow of the entire meal, including a suckling porcelet with goat whey polenta and roasted spring onions. [Serious Eats]