Search

The article focuses on chef Jean-Georges Vongerichten's roasting of a whole suckling pig on an open fire at a party at his weekend house in Westchester, New York. Sylvia and Steve Pryzant at Four Story Hill Farm raised two Berkshire suckling pigs specifically for Vongerichten and his wife, Marja. Marja prepared macaroni and cheese for the party.

Aquarter-century ago, the term ''foodie'' denoted a small set of people who lived on the Upper West Side of Manhattan, lined up at the Silver Palate on weekends and occasionally roasted a chicken breast in a packet of aluminum foil with something peculiar, like raspberries. Now these people are everywhere in America, and they're cooking anything they can get their hands on, around the clock -- tutti foodie. The farmers' market in New York's Union Square, once a sleepy little happening where restaurateurs foraged for chives to tie the tops of their beggar's purses, is now a quad-weekly mob scene so dense you need a cleaver just to get out of the subway exit, let alone hack through the towering forests of purple cauliflower. Midwestern homemakers devote entire blogs to cupcakes. Your Republican father-in-law can pronounce ''quinoa.'' [ABSTRACT FROM PUBLISHER]

The article highlights the opening of the restaurant Pardo's in New York City, which is the first U.S. branch of the twenty-year-old Peruvian chain. The restaurant, owned by one-time Morgan Stanley equity analyst Richard Wu, serves Peruvian rotisserie chicken straight from Lima, Peru. A gas-fueled rotisserie has been installed in the establishment rather than the traditional coal-fired ones, although the authentic menus have remained intact.

Highlights the rosemary roasted potatoes at Vento restaurant in New York City. Ingredients of the dish; Reasons behind the popularity of the food; Price of the roasted potatoes; Process used by the restaurant chefs in preparing the dish.

The article features the best winter menus prepared by several restaurant chefs in New York. Cyrus restaurant chef-owner Douglas Keane in Healdsburg, California stated that customers craved for braised and roasted meats during cold weather. Tocqueville restaurant chef de cuisine George Mendes serves chestnut-glazed New Zealand roasted venison loin with Brussels sprouts, turnips, venison pear bouillon and gratin potatoes during winter season. Payard Bistro chef Philippe Bertineau has introduced a roasted loin of venison with acorn squash purée, baby turnips, chestnuts, hedgehog mushrooms and red-wine-poached Seckel pear.

Features the spit-roasted lamb offered at Milos Estiatorio in New York City. Manner by which executive chef Costas Spiliadis cooked the lamb; Spices used; Number of hours the lamb is roasted.

Focuses on the growing popularity of serving whole roasted pig among restaurants in New York City. Affordability of the dish; Ease of preparing the dish; Customer popularity of the item attributed to its festive appeal.