How a Master Chef Is Roasting Whole Suckling Pigs in the Middle of NYC - Smoke Point

At NYC’s Peasant, chef Marc Forgione took over from chef Frank DeCarlo after over 20 years, and has kept the idea of wood-fire cooking in NYC alive. The restaurant’s menu includes a whole pig dinner that must be ordered 24 hours in advance of the reservation, as well as wood-fired oysters, Piedmontese steak tartare, and many handmade pastas.
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Credits:
Producer: Connor Reid
Director: Connor Reid, Murilo Ferreira
Camera: Murilo Ferreira, Daniel Geneen
Editor: Christian Moreno
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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For more episodes of 'Smoke Point', click here: trib.al/jDW8MNC
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[@alancats]

I love Marc's humility and appreciation in calling his chef colleague a "master" whom he wanted to learn from. That's leadership, right there -- the ability to openly desire to learn and to not act as though one knows everything.

[@junolegend9045]

Its that MoHawk bruv; not his parents money / work

[@corbinbishop1991]

my mouth was watering that whole time. There is truly something about cooking with fire. So much flavor.

[@moosesnWoop]

lol someone told me last week on Twitter that we were backwards for using firewood in South Africa. I suppose in NYC it's fascinating, but in Africa it's backwards lol. We braai every day if we can - nothing beats it.

[@algernon5776]

Blown away by the imagination and effort by Marc F. & his team

[@merf64]

@eater can you guys show the restaurant seating area and maybe a shot or two when its full, to see what the restaurant looks like/atmostphere.

[@OneHalfSaint]

Incredible how clean that kitchen looks with all the wood burning and the size of the inventory! Probably the cleanest in the whole Smoke Point series. Really speaks to the quality of Chef Marc.

[@J_Drix]

I’ve never had steak tartare (yet) - I would try their version in a heartbeat. The entire menu looks like it’ll be a very fulfilling evening

[@888mf4]

That steak tartar looked incredible

[@davetate77255]

I watch a lot of these videos and just think the food is just pretentious, but this THIS is something I would love to try.

[@avgperson25]

you know its good when there is no caviar to carry the dishes

[@ernestogastelum9123]

well you get that vibe on Smoke Point videos on this channel. the ones that sound pretentious come from Mise en Place category

[@leonhardable]

@@ernestogastelum9123 nah theres scrubs and good ones on both formats but i still vividly remember that weird hipster serving 3 ribs in his BBQ joint, that was sacrilegious

[@cm2877]

I like it all. It’s art but at the end of the day it’s just food.

[@ryosukeyagami6334]

Those "pretentious" restaurants have their own set of customer so they probably don't give a monkey about how people like you feel about them.😂

[@ZeliardFTW]

The food looked amazing, and to actually make steak tartar look great, I have never tried it, but that looked great with the cooked dough on top.

[@ArielK1987]

Every week I look forward to this series. Knowing that it's gonna be a good one.

[@TeamPerry5]

Once again, absolute art in motion!

[@ToddAndelin]

that steak tartar w the fired bread looks amazing

[@joshlewis575]

It did look delicious

[@joa7535]

No way that I just cooked pork and was looking for something to watch while eating. This uploaded 4 minutes ago. What a great day.

[@Porscheman1]

Once again, another excellent presentation! Thank you.

[@jaketwigg1065]

Marc Forgione is a boss. Probably the only chef I would go out of my way to see. One day 😢

[@PorscheCaymanB]

When is Marc gonna be back on TV!? I use to like seeing him, so talented.

[@StevieVman1]

If you can actually SEE flavor. I see it 😂 Looks amazing. Love the use of fire and cast iron and a more diverse menu than it seems at first glance. Would love to eat there one day. Little Piglet or not

[@johningate6971]

Love these videos. Keep ‘em coming 👏👏👏

[@kmlee1113]

damn that milk and heavy cream sure are light ingredients! LOL

[@kenxiong6830]

New York is spoiled with amazing restaurants and chefs

[@quail6129]

that tartar dish and the bread looks so good

[@edwardmowton9825]

I've watched many food videos... this one has me wanting me to buy a pane ticket to fly to NYC right now ... . lol Looks amazing..

[@adammoore7447]

Damn...I didn't want that video to end...

[@480brad]

Great video. Amazing attention to detail.

[@jacobkoberstein9793]

never forget the brick chicken man

[@g-up7550]

it’s called Lechon de Leche minus the herbs and spices in its stomach.

[@thomashernandez1738]

7:18 that Rosette looks 🤌🏼

[@Romafood]

Fantastic video 👏👏

[@Notimportant1995]

eyyyyy it’s the chicken under a brick guy. Glad he’s doing different things now he seemed over his previous kitchen.

[@leonhardable]

We grill whole suckling pigs on special rotisserie grills for special events in bavaria, and man, those are the days. Spanferkel is the best BBQ there is, theres just something special about slowly cooking a whole animal that hits different

[@chriscr21]

Great Chef and crew, an amazingly run kitchen, and creativity in different menu items as well.

[@artuurs1]

now this is some interesting cooking concept i have seen in a while here.

[@etf42]

love to your success marc after the food network!!

[@tastewithjase]

Uh-mazig. Loved MF for years, so cool he kept guys around and respects the history of the place.

[@ikiyytours2320]

Wow, this is incredible. I love it. Good job.

[@gab.lab.martins]

Hadn’t seen Marc in a while. He looks very different.

[@baliw33]

Marc is a Iron Chef!

[@ryanmustain6545]

WHY did I choose to watch this before lunch?!?! 🙄😖🤣

[@Righteous1ist]

Great option. Would try.

[@USMC978]

I’m vegan and that looks delicious as hell.

[@W3lol1]

Hell yeah

[@JimDean002]

It is

[@eddvanzanten1255]

Just Amazing ! 😍😍

[@baseddept.]

I think the ending g really correlates with so many men, when we light a fire or eat a chunk of meat its something internal in us, something primal. Hope to visit this place sometime. Great piece once again

[@andresand01]

Anyone knows if he blanches the rosette in the plastic before cutting it up?

[@kanagawakenji7]

You mean like how he described it?

[@R3tr0humppa]

Beautiful, would love to eat there someday.

[@galechow620]

Great video keep them coming Eater

[@TranswarpXL]

Iron Chef Forgione!

[@damianmedina6375]

crazziest thumbnail ever

[@allythearts5439]

I do enjoy eating meat however I'm taking a break from it.... Does look amazing 🤩 btw

[@mixeddrinks8100]

Olivier is the real mastermind there ehh? Lay the brick and worked the grill for a quarter of a century. dude look young too, so must of started very young.

[@otogigamer]

can't imagine working in this place in the summer

[@thedeeprot]

wow oh wow

[@wansyahir2943]

Have to look a away for a moment 😌

[@adb1917]

I’m not a fan of steak because I feel like it’s essentially eating a hamburger patty without the bun, but that tartar with the pizza dough pillow knows what’s up.

[@rickysousa7841]

It’s not even close to eating a hamburger patty 😂

[@adb1917]

Aren’t they both cow?

[@rickysousa7841]

@@adb1917 yea sure

[@yts23]

On my way

[@josephmalik3861]

great team making great food

[@johnSmith-lx9nw]

Love these vids

[@elizabethyoung4106]

We love Widow's Hole oysters!

[@WhatDooYouThinK]

Is this the same chef that does the brick chicken ?

[@sunilpatel217]

Awesome place 👏🏻👏🏻👍🏻

[@Whizzer_]

Presumably they take the piglet to the table for them to see (and photo!) first before breaking it down

[@myrandomlife8881]

6:50 omg I'm shocked for changing audio volume. Sorry

[@YoungGeezy05]

Those are some small suckling pigs...Ive cooked quite a few when I was at the Ritz Carlton but not quite that small

[@RoronoraZoro666]

Honestly, I thought that was my aunt in the thumbnail there for a sec.

[@hayetimane1712]

Yem yem 👏👏

[@votdfak]

Scenes from the movie Contagion.

[@candacereynolds1723]

@6:30 DAMN I'm HUNGRY!!! (:

[@oreally8605]

This is what people want NYC to be again. Going out and eating well and enjoying themselves..

[@karakun1]

What’s going on with NYC right now? Crime rate up?

[@GalacticSpartan]

@@karakun1 your mom.

[@karakun1]

@@GalacticSpartan oh wow like I’ve never heard of that before *sarcasm*.

[@mrblack576]

@@karakun1 alot of addicts roaming the streets

[@cwg73160]

@@karakun1 Why tf did you write out “sarcasm”? Should I do the same? *question*

[@Shorkshire]

The irony of naming your high price restaurant "Peasant" when peasants literally cannot afford to eat there.

[@briandraper7630]

It was named for the simplicity of the food as stated in the video

[@djpeekay25]

This place looks better than Peter Luger!

[@blippityblop2767]

Something I hate is that they all think they have invented cooking by fire. No, this has been done for thousands of years. Take pride in whatever quality you produce but don’t act like you have invented a new way of cooking.

[@carlose628]

Da noi è una cosa normalissima

[@cadet526]

They didn’t say “wood burning oven” quite enough

[@selfmadepeach]

milk and heavy cream light braise

[@madzen112]

Feels sinister

[@VariTimo]

Let’s just impale this little Baby and then eat it. Totally chill and normal.

[@anothertarnishedone5960]

And delicious

[@VariTimo]

@@anothertarnishedone5960 Worth it.

[@SoltaniFatimaZahra-ng9ff]

Fantastique

[@shirleylavernerosej.120]

Pork skin crisp ready 2 eat

[@jayrayjayme]

Olivier such a humble guy!

[@cwg73160]

From where did you get to that conclusion? He spoke for 10 seconds in this whole video, and at no time did I think, “This is a really humble person.” You need a dictionary for “humble”.

[@andrewfalconer8599]

Dude helped build the oven that he has worked at for 23 years. That’s wild to me.

[@okwaho5316]

I'll be a meat eater the rest of my life but baby animals just feels a little f'd up to me. Like I don't know isn't it to far?

[@sarangmasaud4683]

Sucklings too innocent to roast

[@jdub-replicant]

i love food - especially meat but this was really weird and unappetizing, suckling pigs fed on mother's milk and slaughtered between 2 and 6 weeks.... there is definitely something not right here.

[@ashtonsimmons1359]

Have a winge

[@WillPower46]

How wealthy people eat. Looks very nice.

[@panzerxiiiextra2770]

It's not that expensive of a spot lol

[@ptommo1543]

Vegans - Boiled turnip n kale is tastier.

[@Ipunchholes]

HEY its Iron Chef man!

[@rightbro]

C.D.C Sounds like Joe Rogan

[@NYCfrankie]

Y did he use semolina with 00 flour and eggs?

[@ViciouzVgod]

I’ll take one of everything

[@FediMayn]

Where is the oyster though?

[@hughjames4581]

can order to go from idaho?

[@massimo825]

Piedmontese😂

[@tenzinwangjor5079]

Daym let the pigs live a little. Why eat them at 12lbs when they can offer so much more.

[@balham456]

Restaurant standard in Spain

[@FatimaGafour]

Great

[@dysay]

"Natural cage free" that literally means nothing look at the requirements to call your meat that and you will understand a bit about the horrible food system in murikkka

[@sih1095]

Oh Hells Yeah ✅

[@dashwrite]

What would happen if they ran out of wood?

[@SlimaneGeometre-ig4pn]

طبخ جميل

[@ronaldprat]

So what? Go to Spain. They do it everywhere.

[@carlose628]

Pure in Sardegna lo fanno ovunque

[@AllenBoguslavsky]

that asian chef looks exactly like the asian in succession.

[@noisypr6048]

0:58 What did he say???????

[@Jeens24668]

Léchón.

[@jahnytsunami]

apparently this kitchen invented it.

[@bobbymoss6160]

@@jahnytsunami Yes, and white people invented paper, gun powder, and silk.