Sara Jenkins has created her own miniature Italian empire in the East Village. After opening her tiny, pork-heavy storefront Porchetta on East 7th St in 2008, the American-born, Italy-raised chef (her father is a foreign correspondent, her mother a cookbook author) expanded with pasta-centric Porsena on the same street. In addition to her kitchen skills, Jenkins is also whip-smart and highly opinionated—she takes to Twitter to share her feelings on everything from heirloom tomatoes to gay marriage, and her lays-it-bare column for The Atlantic is always a worthwhile read. We recently talked to Jenkins about authenticity in the kitchen, dealing with Yelpers and the new projects she has on her plate.
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Results tagged “porchetta”
Chef Sara Jenkins Talks Pasta, Yelpers And Her Secret Falafel Dreams
Ignacio Mattos, Chef, Il Buco
28 year-old chef Ignacio Mattos started work at 6 am today to get the coals hot enough to roast a pig in the middle of Bond Street this afternoon. The annual Sagra del Maiale event at Il Buco is a celebration of the autumnal equinox and at its center is a whole roasted heritage breed pig. From 1-6 pm, $20 gets you a plate of cross-Ossabaw meat and sides like panzanella with greenmarket vegetables, sausage made from Flying Pig Farms pork, and apple fritters doused with saba. From 6pm to midnight, the festival moves indoors and the menu expands to include charcuterie plates and pasta with walnut pesto. Beer and wine are extra, but look for apple wine from local Wölffer Estates. We asked Uruguayan-born chef Mattos about his mentor Francis Mallman, being a vegetarian, and what it might be like to go live amongst the pigs on Ossabaw Island.
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