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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. Anna Stockwell
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Rendell pulls the pig out of the oven. Anna Stockwell
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The winning team feasted in Double Crown’s private dining room. Anna Stockwell
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Shishito peppers with lime salt and duck spring rolls kicked off the evening as appetizers, paired with Champagne — a Pol Roger Brut NV. Anna Stockwell
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Yellowtail sashimi with cucumber, hijiki, and citrus-truffle dressing. Anna Stockwell
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Rendell carves the pigs tableside… Anna Stockwell
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…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. Anna Stockwell
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The winners dig in. Anna Stockwell
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A side dish of crispy Brussels sprouts with a sweet chili glaze went down easy. Anna Stockwell
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Continuing the pig theme of the meal, dessert was an apple tart decorated with piglet-shaped pieces of pastry. Anna Stockwell
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Winning waiter Dusty St. Amand (far left) with staff and friends. Anna Stockwell
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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. Anna Stockwell

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