How a Master Chef Is Roasting Whole Suckling Pigs in the Middle of NYC - Smoke Point
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- Опубликовано: 18 апр 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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Хобби
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.
Love these videos. Keep ‘em coming 👏👏👏
Once again, absolute art in motion!
Once again, another excellent presentation! Thank you.
That steak tartar looked incredible
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
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.
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.😂
that steak tartar w the fired bread looks amazing
It did look delicious
Great video. Amazing attention to detail.
When is Marc gonna be back on TV!? I use to like seeing him, so talented.
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
Fantastic video 👏👏
Marc Forgione is a boss. Probably the only chef I would go out of my way to see. One day 😢
Just Amazing ! 😍😍
Great video keep them coming Eater
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..
Love these vids
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.
Damn...I didn't want that video to end...
damn that milk and heavy cream sure are light ingredients! LOL
that tartar dish and the bread looks so good
New York is spoiled with amazing restaurants and chefs
love to your success marc after the food network!!
now this is some interesting cooking concept i have seen in a while here.
never forget the brick chicken man
Great option. Would try.
Beautiful, would love to eat there someday.
7:18 that Rosette looks 🤌🏼
great team making great food
wow oh wow
Great Chef and crew, an amazingly run kitchen, and creativity in different menu items as well.
Awesome place 👏🏻👏🏻👍🏻
Hadn’t seen Marc in a while. He looks very different.
Wow, this is incredible. I love it. Good job.
Uh-mazig. Loved MF for years, so cool he kept guys around and respects the history of the place.
can't imagine working in this place in the summer
WHY did I choose to watch this before lunch?!?! 🙄😖🤣
it’s called Lechon de Leche minus the herbs and spices in its stomach.
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
eyyyyy it’s the chicken under a brick guy. Glad he’s doing different things now he seemed over his previous kitchen.
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
crazziest thumbnail ever
can order to go from idaho?
We love Widow's Hole oysters!
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.
Oh Hells Yeah ✅
I do enjoy eating meat however I'm taking a break from it....
Does look amazing 🤩 btw
Anyone knows if he blanches the rosette in the plastic before cutting it up?
You mean like how he described it?
Marc is a Iron Chef!
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.
Yem yem 👏👏
On my way
@6:30 DAMN I'm HUNGRY!!! (:
yummm
6:50 omg I'm shocked for changing audio volume. Sorry
Scenes from the movie Contagion.
Have to look a away for a moment 😌
Fantastique
Presumably they take the piglet to the table for them to see (and photo!) first before breaking it down
love chef Marc =) always seems like a cool dude
Great
wow
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
Nice 👌👌
That looks amazing. I will be in New York in a couple of weeks hope I can get in and try it.
Niice nice 👌👍
0:58
What did he say???????
Is this the same chef that does the brick chicken ?
Nice.
Nice
Those are some small suckling pigs...Ive cooked quite a few when I was at the Ritz Carlton but not quite that small
The irony of naming your high price restaurant "Peasant" when peasants literally cannot afford to eat there.
It was named for the simplicity of the food as stated in the video
Piedmontese😂
Iron Chef Forgione!
They didn’t say “wood burning oven” quite enough
I want to come now
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*
HEY its Iron Chef man!
Feels sinister
This place looks better than Peter Luger!
Pork skin crisp ready 2 eat
I’ll take one of everything
طبخ جميل
milk and heavy cream light braise
I’m vegan and that looks delicious as hell.
Hell yeah
It is
Honestly, I thought that was my aunt in the thumbnail there for a sec.
Restaurant standard in Spain
I’ll pass 🤣stick to fine cooking that piglet was harassed 🤣 surprised a rat wasn’t involved 🤣
Something I hate is that they all think they have invented cooking by fire. No, this has been done for thousands of years. Take pride in whatever quality you produce but don’t act like you have invented a new way of cooking.
Da noi è una cosa normalissima
them oystersb holy caca!!!
I read master chef as master chief
I would love to work there
Y did he use semolina with 00 flour and eggs?
What would happen if they ran out of wood?