A Conversation with Jim Compart

Jim Compart understands pork from farm to table. He’s president and CEO of Minnesota’s Compart Family Farms, a third generation operation that specializes in breeding hogs to produce top quality pork, including their unique dry-aged Duroc porterhouse and ribeye chops. What began as a 4-H project has grown into one of the largest family-run hog […]

A Conversation with Pork Summit Attendees

The 4th annual Pork Summit in St. Helena, CA was a feast for mind and stomach. Guests spent the weekend learning all about pork – from butchery and salumi to beverage pairings and new pork nomenclature. We spoke to winners of state and regional Taste of Elegance competitions about their experiences during the exclusive educational […]

A Conversation with Pedro Álvarez

Pedro Álvarez never studied to become a chef – he learned hands-on in restaurant apprenticeships. He moved to Italy in 2003 and his three-year tour of Italian kitchens spanned everything from fish and pasta to the art of salumi. He eventually moved back to his native Puerto Rico as sous chef at Restaurant Jose Enrique. […]

A Conversation with Chris Consentino

From Incanto’s adventurous nose-to-tail menu to the Top Chef Masters kitchen, Chef Chris Cosentino is bringing offal back. As executive chef of the San Francisco Italian hotspot, as well as the artisanal salumeria Boccalone, Cosentino offers with unconventional cuts and challenges perceptions of what constitutes center of plate. Cosentino’s love of meat is probably genetic […]

A Conversation with Dave Danhi

From salad bar attendant to executive chef to hospitality recruiter…to truck driver? Dave Danhi has been a mainstay in the Southern California restaurant scene for over 30 years, and his new adventure has him taking to the streets with The Grilled Cheese Truck. Since 2009, Danhi has been delivering innovative indulgence to hungry crowds across […]

A Conversation with Marc Forgione

From the son of “The Godfather of American Cuisine” to line cook to Iron Chef and beyond, Marc Forgione takes classic Americana to new heights. As the chef/owner of Michelin-rated Restaurant Marc Forgione and the new American steak restaurant American Cut, his dedication to fresh, ingredient-driven food has propelled him to the forefront of the […]

A Conversation with Jose Enrique

The first Puerto Rican chef to be named a Food & Wine Best New Chef, Jose Enrique Montes takes traditional Caribbean flavors to new heights at his namesake restaurant in San Juan. Born in Santurce, Puerto Rico, Montes grew up around amazing cooks and he credits them with inspiring him to go into cooking. After […]

A Conversation with Stephen Gerike

Stephen Gerike is a pork chop always a pork chop? Stephen Gerike, Director of Foodservice Marketing for the National Pork Board, says no. With new common names for pork in the retail meat case approved this Spring, chops with names like Porterhouse, New York and ribeye are primed to make restaurant menus. Gerike believes operators can utilize the […]