A L&T ORIGINAL FILM

From Snout to Tail

The idea that a chef can bring in a whole animal—like a pig—butcher it down, cook dishes out of every cut, and essentially have no waste is not only more bang for the restaurant’s buck but a step in the right direction for today’s dining scene. Watch Chef Kalman butcher a whole pig and learn about his sustainable practices.

Watch Film
Interview

Welcome Home: The Tale of St. Balmain

Secondi

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