Culture Double Crown’s Suckling Pig Staff Feast Published Oct 21, 2010 8:00 AM Culture SHARE 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 Rendell pulls the pig out of the oven. Anna Stockwell The winning team feasted in Double Crown’s private dining room. Anna Stockwell 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 Yellowtail sashimi with cucumber, hijiki, and citrus-truffle dressing. Anna Stockwell Rendell carves the pigs tableside… Anna Stockwell …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 The winners dig in. Anna Stockwell A side dish of crispy Brussels sprouts with a sweet chili glaze went down easy. Anna Stockwell Continuing the pig theme of the meal, dessert was an apple tart decorated with piglet-shaped pieces of pastry. Anna Stockwell Winning waiter Dusty St. Amand (far left) with staff and friends. Anna Stockwell 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 Lifestyle MORE TO READ RELATED Why Did a Seafood Watch Group Red-List American Lobster—and Cause an Uproar? The rating warns consumers to avoid it. Maine lobstermen are pushing back. READ NOW RELATED How to Choose and Cut a Durian, According to a Grower Don’t be daunted by the spikes—this odorous tropical fruit is a sweet, creamy delicacy. RELATED Reservation Apps Have Come for the Cocktail Bar It’s getting harder to drop in for a drink. Is that a bad thing?