Eye Candy: Resto Burgers

Resto burgers At our annual Burger Bash, New York chefs put their spin on one of America's favorite foods. Resto chef Bobby Hellen combined beef cheek and aged strip for his patties, then topped them with grilled pickled red onions and Pyrenees Brebis cheese. It was all sandwiched between potato buns and crowned with tête de cochon croquettes. See more photos from the Burger Bash here.

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Chefs & Champagne New York Online Bidding Has Begun!

Resto

Chefs & Champagne, our annual tasting event in the Hamptons, is still over two weeks away, but the excitement of our silent auction has already begun. One of our favorite items is this large format feast at New York City's Resto. Should you win this package, your task is simple: find seven friends and pick an animal from one of Resto's many purveyors. The rest is up to the restaurant's talented chef, Bobby Hellen. He'll prepare a spectacular feast for you and your guests using the entire animal you've selected, whether its cochon du lait, lamb, or spring goat. This is an experience that is not to be missed!

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On the Menu: Bobby Hellen Cooks a Dream Feast for Meatavores

Bobby Hellen We're doing things a little differently at the Beard House tonight: revered meat "prodigy" and Resto chef Bobby Hellen is roasting an entire pig and lamb for a nose-to-tail, family-style meal of meat mania (we won't tell your doctor if you don't tell ours). Check out the evening's goods: Boudin Noir Tart with Cheddar–Apple Purée Crumble; and Lamb Heart Confit with Celeriac and Chestnuts Pig’s Leg Salad with Chicory, Pig’s Ears, and Warm Guanciale Vin Lamb Neck Salad with Banyuls and Caramelized Yogurt Porchetta with Fennel Pollen, Rosemary, Thyme, and Pig Liver Lamb Roulade with Lemon Zest and Parsley Pork Ribs with Salt and Pepper Lamb Ribs with Belgian Carbonnade Sauce and Pickled Carrots Charcuterie Plate > Boudin Blanc, Lamb–Pepper Sausage, Pork–Garlic Sausage, Andouille Sausage, Pork Liver Pâté, and Head Cheese, Served with Whole-Grain Mustard, Apples, and Frisée From the

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