By Jamie Drummond
Porchetta’s Chef Nick Auf Der Mauer making, you guessed it, a Porchetta.
In the second episode of a new series where we sneak into the kitchens of both well-known and lesser-known Chefs to discover some of the secrets behind their signature dishes, we join Porchetta’s Chef Nick Auf Der Mauer as he shows us the how-to behind the perfect Porchetta construction.
If you are having trouble viewing this video please click here.
Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… and he must thank Chef Auf Der Mauer for that delicious Pheasant and Cabbage Soup.
Looks so awesome! Note to Porchetta…please stop serving us re-heated pork!! Your sandwiches were awesome when the pork was cut and served freshly from the roast. Now that you have it all precut, the reheated pork is MUCH less juicy, MUCH more greasy feeling, and MUCH more greasy tasting! You may not notice because you eat it everyday but as a casual visitor I promise you it is suffering from your efficiencies!!!