On the Menu: April Bloomfield, Pork, and Malt

April Bloomfield When the Michelin Guide revealed its latest list of starred restaurants earlier this month, we saw that the Spotted Pig garnered a star for the fifth year in a row. The dedicated April Bloomfield undoubtedly has her fingerprints all over  the gastro-pub's ongoing success, and we'll be jockeying for seats at the Breslin when it starts serving lunch this week. We're also beyond excited that she's swinging by the Beard House next week to prepare an all-out pig-out. Here's a look at the menu: Hors d’Oeuvre Radishes with Pesto Jerusalem Artichoke Soup Cheese Beignets Sea Bream with Pomegranate Dinner For the table > Potato

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Field Trip: An Afternoon at the StarChefs International Chefs Congress

Pork scratchings

Pork rinds made by the Spotted Pig team

StarChefs.com is currently holding its fourth annual International Chefs Congress in New York City, a three-day culinary symposium that's open only to industry professionals. We stopped by on Sunday—the first day of the program—to take in some demonstrations, listen to panel discussions, and eat. When we arrived around noon, attendees were taking their seats around the main stage to watch a keynote panel called "What is American Cuisine?" (A topic we know a thing or two about—click here for our white paper, "The State of American Cuisine.") Hosted by our friend, Clark Wolf, the panel

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