How a Master Chef Is Roasting Whole Suckling Pigs in the Middle of NYC - Smoke Point
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- เผยแพร่เมื่อ 18 เม.ย. 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.
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.
Blown away by the imagination and effort by Marc F. & his team
@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.
That steak tartar looked incredible
Once again, another excellent presentation! Thank you.
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
Once again, absolute art in motion!
Love these videos. Keep ‘em coming 👏👏👏
that steak tartar w the fired bread looks amazing
It did look delicious
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.
Great video. Amazing attention to detail.
Every week I look forward to this series. Knowing that it's gonna be a good one.
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
Marc Forgione is a boss. Probably the only chef I would go out of my way to see. One day 😢
Fantastic video 👏👏
When is Marc gonna be back on TV!? I use to like seeing him, so talented.
damn that milk and heavy cream sure are light ingredients! LOL
Just Amazing ! 😍😍
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
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
Love these vids
that tartar dish and the bread looks so good
Great option. Would try.
Damn...I didn't want that video to end...
love to your success marc after the food network!!
great team making great food
now this is some interesting cooking concept i have seen in a while here.
Awesome place 👏🏻👏🏻👍🏻
never forget the brick chicken man
it’s called Lechon de Leche minus the herbs and spices in its stomach.
wow oh wow
Beautiful, would love to eat there someday.
Great Chef and crew, an amazingly run kitchen, and creativity in different menu items as well.
7:18 that Rosette looks 🤌🏼
can't imagine working in this place in the summer
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.
Uh-mazig. Loved MF for years, so cool he kept guys around and respects the history of the place.
Hadn’t seen Marc in a while. He looks very different.
WHY did I choose to watch this before lunch?!?! 🙄😖🤣
crazziest thumbnail ever
Oh Hells Yeah ✅
We love Widow's Hole oysters!
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
Yem yem 👏👏
I’m vegan and that looks delicious as hell.
Hell yeah
It is
yummm
Marc is a Iron Chef!
Great
Fantastique
Nice 👌👌
Have to look a away for a moment 😌
On my way
Am I the only one who doesn't want his food to look like a baby animal on the table?
I mean, other than boiled eggs, lol
Eggs aren’t fertilized
Just tell them to not put the head on the plate.
I do enjoy eating meat however I'm taking a break from it....
Does look amazing 🤩 btw
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
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.
Presumably they take the piglet to the table for them to see (and photo!) first before breaking it down
Niice nice 👌👍
Nice.
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
Anyone knows if he blanches the rosette in the plastic before cutting it up?
You mean like how he described it?
That looks amazing. I will be in New York in a couple of weeks hope I can get in and try it.
can order to go from idaho?
Nice
wow
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.
love chef Marc =) always seems like a cool dude
@6:30 DAMN I'm HUNGRY!!! (:
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
Scenes from the movie Contagion.
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*
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
They didn’t say “wood burning oven” quite enough
Honestly, I thought that was my aunt in the thumbnail there for a sec.
Iron Chef Forgione!
Those are some small suckling pigs...Ive cooked quite a few when I was at the Ritz Carlton but not quite that small
Is this the same chef that does the brick chicken ?
I want to come now
Medieval person: So you’re telling me, you swapped out real food for a corn starch diet and this is a rare delicacy?
Piedmontese😂
Good 👍🙂👍🤠👍👍
This place looks better than Peter Luger!
milk and heavy cream light braise
I’ll take one of everything
that asian chef looks exactly like the asian in succession.
Pork skin crisp ready 2 eat
6:50 omg I'm shocked for changing audio volume. Sorry
HEY its Iron Chef man!
طبخ جميل
Restaurant standard in Spain
I read master chef as master chief
Y did he use semolina with 00 flour and eggs?
Feels sinister
So who's the guy that claims ownership while all the other guys have been doing the food for 20 years?
Oh yeah, he's the guy making the money...