Double Crown’s Suckling Pig Staff Feast

Double Crown chef de cuisine Chris Rendell pulls one of the two suckling pigs out of its 24-hour brine of apple cider vinegar, lemongrass, ginger, star anise, and paprika.
Rendell pulls the pig out of the oven.
The winning team feasted in Double Crown's private dining room.
Shishito peppers with lime salt and duck spring rolls kicked off the evening as appetizers, paired with Champagne -- a Pol Roger Brut NV.
Yellowtail sashimi with cucumber, hijiki, and citrus-truffle dressing.
Rendell carves the pigs tableside...
...where they were turned into pork buns inspired by the flavors of Peking duck: cucumber, scallion, hoisin sauce, and steamed mantou. On the side was Chinese sausage fried rice, and crispy Brussels sprouts with a sweet chili glaze.
The winners dig in.
A side dish of crispy Brussels sprouts with a sweet chili glaze went down easy.
Continuing the pig theme of the meal, dessert was an apple tart decorated with piglet-shaped pieces of pastry.
Winning waiter Dusty St. Amand (far left) with staff and friends.
Appropriately for an evening won on wine, the beverage list for the evening was a good one: a Pol Roger Brut Champagne, a Grosset Polish Hill 2008 Riesling from Australia¿s Clare Valley, and a Collioure Domaine Medeloc 2006 Grenche/Syrah Cuvee Serral from Banyuls, France.

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