Le Grand Cochon de Lait

Have you ever eaten an entire roasted suckling pig before? I hadn't until tonight. We polished this baby off with a few bottles of Burgundy and a bottle of Armagnac. Bernard Daubin, the famed brother-in-law of my friend Charles Neal, is simply the best cook I know. He can work wonders with meats and various recipes containing cured flesh. This was an experience to say the least. It's nights like this that fully justify the hard work we put in at K&L. It's a reminder of why we love what we do.

-David Driscoll