Photo: Brian Smeets/Grub Street
The doozy of a pork fest that went down last night at the Julia Morgan Ballroom culminated with SPQR chef Matt Accarrino besting his competitors with a bevy of flavorful and inventive food, including a zampone (braised stuff foot with Umbrian lentil purée, red wine onions, and clove-pork sauce), and a pork eclair filled with coffee-bacon cream. “I didn’t sleep last week,” he told us. He moves on to the Grand Cochon in Aspen. We’ll have some pics for you shortly.
