Chef Kuettel Makes Sausages, Preps for Smoking
The excitement at NYC restaurant Trestle on Tenth continues as Chef Ralf Kuettel prepares more porky dishes for this weekend's Cochon 555 event. What's happening in the kitchen today? Garlic sausage stuffing, pig ear and head prepping, and the beginnings of Chef Kuettel's pork terrine.
Read on for more and be sure to check out days one and two of Chef Kuettel's event preparation!
Read on for more and be sure to check out days one and two of Chef Kuettel's event preparation!
Comments
Carpita
Who doesn't want to see how the sausage is made?
Jan 18, 2012 at 4:25 PM
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