The Winning team from A Voce
Sara Bigelow from the Meat Hook
Missy Robbins of A Voce's Winning Menu
Robbins said her Berkshire hog from Vermont Heritage Grazers helped her branch out to learning some new techniques, like making bacon in only 5 days and curing her own prosciutto.
Manhattans and The Cochon Sour from Templeton Rye
Crispy Pata from Lea Cohen of Pig & Khao
Olde Salt Oysters from Rappahannock River Oysters
"They're very good", a passerby shot in my ear, just in case I was on the fence. I wasn't—they're killer.
Shanna Pacifico from Back Forty West
Chef Elizabeth Faulkner of Krescendo
"I really made this a tribute to that pig," she said. "I broke it down and was like, wow, this is so beautiful. I took a bunch of the ribbon fat and made a lard biscuit, and took the pork belly and cured it for a few days and then confited it. Then I made a caponata that's sort of sweet and spicy to go with the bourbon pairing. I gave this pig butterflies and bowties."