How a Master Chef Is Roasting Whole Suckling Pigs in the Middle of NYC - Smoke Point
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- čas přidán 18. 04. 2023
- At NYC’s Peasant, chef Marc Forgione took over from chef Frank DeCarlo after over 20 years, and has kept the idea of wood-fire cooking in NYC alive. The restaurant’s menu includes a whole pig dinner that must be ordered 24 hours in advance of the reservation, as well as wood-fired oysters, Piedmontese steak tartare, and many handmade pastas.
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Credits:
Producer: Connor Reid
Director: Connor Reid, Murilo Ferreira
Camera: Murilo Ferreira, Daniel Geneen
Editor: Christian Moreno
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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I love Marc's humility and appreciation in calling his chef colleague a "master" whom he wanted to learn from. That's leadership, right there -- the ability to openly desire to learn and to not act as though one knows everything.
Its that MoHawk bruv; not his parents money / work
my mouth was watering that whole time. There is truly something about cooking with fire. So much flavor.
lol someone told me last week on Twitter that we were backwards for using firewood in South Africa. I suppose in NYC it's fascinating, but in Africa it's backwards lol. We braai every day if we can - nothing beats it.
@eater can you guys show the restaurant seating area and maybe a shot or two when its full, to see what the restaurant looks like/atmostphere.
Blown away by the imagination and effort by Marc F. & his team
Incredible how clean that kitchen looks with all the wood burning and the size of the inventory! Probably the cleanest in the whole Smoke Point series. Really speaks to the quality of Chef Marc.
That steak tartar looked incredible
I watch a lot of these videos and just think the food is just pretentious, but this THIS is something I would love to try.
you know its good when there is no caviar to carry the dishes
well you get that vibe on Smoke Point videos on this channel. the ones that sound pretentious come from Mise en Place category
@@ernestogastelum9123 nah theres scrubs and good ones on both formats
but i still vividly remember that weird hipster serving 3 ribs in his BBQ joint, that was sacrilegious
I like it all. It’s art but at the end of the day it’s just food.
Those "pretentious" restaurants have their own set of customer so they probably don't give a monkey about how people like you feel about them.😂
I’ve never had steak tartare (yet) - I would try their version in a heartbeat. The entire menu looks like it’ll be a very fulfilling evening
that steak tartar w the fired bread looks amazing
It did look delicious
Once again, absolute art in motion!
Once again, another excellent presentation! Thank you.
Love these videos. Keep ‘em coming 👏👏👏
The food looked amazing, and to actually make steak tartar look great, I have never tried it, but that looked great with the cooked dough on top.
When is Marc gonna be back on TV!? I use to like seeing him, so talented.
Marc Forgione is a boss. Probably the only chef I would go out of my way to see. One day 😢
Great video. Amazing attention to detail.
No way that I just cooked pork and was looking for something to watch while eating. This uploaded 4 minutes ago. What a great day.
New York is spoiled with amazing restaurants and chefs
Fantastic video 👏👏
Every week I look forward to this series. Knowing that it's gonna be a good one.
If you can actually SEE flavor. I see it 😂
Looks amazing. Love the use of fire and cast iron and a more diverse menu than it seems at first glance.
Would love to eat there one day. Little Piglet or not
damn that milk and heavy cream sure are light ingredients! LOL
Just Amazing ! 😍😍
I've watched many food videos... this one has me wanting me to buy a pane ticket to fly to NYC right now ... . lol Looks amazing..
Great video keep them coming Eater
that tartar dish and the bread looks so good
Love these vids
Damn...I didn't want that video to end...
now this is some interesting cooking concept i have seen in a while here.
Great option. Would try.
great team making great food
wow oh wow
love to your success marc after the food network!!
never forget the brick chicken man
Awesome place 👏🏻👏🏻👍🏻
it’s called Lechon de Leche minus the herbs and spices in its stomach.
7:18 that Rosette looks 🤌🏼
Beautiful, would love to eat there someday.
can't imagine working in this place in the summer
Hadn’t seen Marc in a while. He looks very different.
Great Chef and crew, an amazingly run kitchen, and creativity in different menu items as well.
Uh-mazig. Loved MF for years, so cool he kept guys around and respects the history of the place.
Wow, this is incredible. I love it. Good job.
eyyyyy it’s the chicken under a brick guy. Glad he’s doing different things now he seemed over his previous kitchen.
WHY did I choose to watch this before lunch?!?! 🙄😖🤣
yummm
We love Widow's Hole oysters!
Oh Hells Yeah ✅
crazziest thumbnail ever
We grill whole suckling pigs on special rotisserie grills for special events in bavaria, and man, those are the days.
Spanferkel is the best BBQ there is, theres just something special about slowly cooking a whole animal that hits different
Marc is a Iron Chef!
Fantastique
Have to look a away for a moment 😌
Great
On my way
Anyone knows if he blanches the rosette in the plastic before cutting it up?
You mean like how he described it?
Scenes from the movie Contagion.
can order to go from idaho?
Yem yem 👏👏
Presumably they take the piglet to the table for them to see (and photo!) first before breaking it down
wow
Nice 👌👌
Niice nice 👌👍
Nice.
Nice
Olivier is the real mastermind there ehh? Lay the brick and worked the grill for a quarter of a century. dude look young too, so must of started very young.
@6:30 DAMN I'm HUNGRY!!! (:
Olivier such a humble guy!
From where did you get to that conclusion? He spoke for 10 seconds in this whole video, and at no time did I think, “This is a really humble person.” You need a dictionary for “humble”.
Dude helped build the oven that he has worked at for 23 years. That’s wild to me.
I think the ending g really correlates with so many men, when we light a fire or eat a chunk of meat its something internal in us, something primal. Hope to visit this place sometime. Great piece once again
I do enjoy eating meat however I'm taking a break from it....
Does look amazing 🤩 btw
That looks amazing. I will be in New York in a couple of weeks hope I can get in and try it.
I want to come now
love chef Marc =) always seems like a cool dude
Is this the same chef that does the brick chicken ?
6:50 omg I'm shocked for changing audio volume. Sorry
طبخ جميل
Iron Chef Forgione!
I’m vegan and that looks delicious as hell.
Hell yeah
It is
milk and heavy cream light braise
Those are some small suckling pigs...Ive cooked quite a few when I was at the Ritz Carlton but not quite that small
Piedmontese😂
جميل
Good 👍🙂👍🤠👍👍
They didn’t say “wood burning oven” quite enough
I’ll take one of everything
I’m not a fan of steak because I feel like it’s essentially eating a hamburger patty without the bun, but that tartar with the pizza dough pillow knows what’s up.
It’s not even close to eating a hamburger patty 😂
Aren’t they both cow?
@@adb1917 yea sure
Feels sinister
This is what people want NYC to be again. Going out and eating well and enjoying themselves..
What’s going on with NYC right now? Crime rate up?
@@karakun1 your mom.
@@GalacticSpartan oh wow like I’ve never heard of that before *sarcasm*.
@@karakun1 alot of addicts roaming the streets
@@karakun1 Why tf did you write out “sarcasm”? Should I do the same? *question*
them oystersb holy caca!!!
I read master chef as master chief
Pork skin crisp ready 2 eat
Honestly, I thought that was my aunt in the thumbnail there for a sec.
This place looks better than Peter Luger!
Restaurant standard in Spain
0:58
What did he say???????
لذيذ
👍👍👍👍👍👍
Mmmmmmmmm😮
I would love to work there
Where is the oyster though?