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I was cooking a slow-roasted suckling pig that didn’t quite fit in the roasting pan—its nose was sticking over the edge.
A dash of quick thinking and a splash of humor will pull you through.
And, you never know, your mistake may turn into a dinner party hit.
Who: Michael Chiarello, chef/owner of Bottega Restaurant in California’s Napa Valley Result: Flame throwing oven.
As a young chef, I was asked to do a series of dinners in a program called Great Chefs in Great Homes.