The Purple Pig, Chicago
Cool Plates features dishes from across the country to help inspire chefs' creativity. It’s trendy for chefs to buy whole pigs, but it’s not always easy to find something to do with every bit of it. For the pig’s tail, Jimmy Bannos, executive chef and owner of The Purple Pig, recommends skinning them, removing the nubs and then cutting them into three-inch pieces. He then coats them overnight in a rub of salt, brown sugar, pepper and rosemary. The next day Bannos browns ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com