Chef Michael Carrino, chef and co-owner of Pig & Prince Restaurant & Gastrolounge, in Montclair, opens his glorious meat locker and carries out half of a 285* pound Berkshire Pig. He lays the pig on the butchering table, ties on his yellow bandana, snaps on his black latex gloves, breaks out the hacksaw, and goes to work. About every fourteen days Carrino practices this near ritualistic butchering of a Berkshire pig. He harvests specific cuts to be used mainly for curing purposes, but is very methodical and makes every cut with a mind toward minimizing waste.
Read MoreChef Carrino Explains . . .
The burgundy banner that bore the name Passionne is no loger hanging above 77 Walnut Street. Another closing? Not quite.
Fortunately for owner of Passionne, Chef Michael Carrino, this is not a case of closure due to insufficient business. Carrino is taking a brief hiatus to shop for a larger space where he can “grow his soapbox,” and provide the high quality locally sourced fare he is renowned for.
When Carrino first opened Passionne in October 2006, he made a promise to himself to run the business, from Walnut Street for five years. He did. According to Carrino we will likely see him resurrect Passionne sometime before 2012.
Where will it be? Well, there’s still a bit of mystique surrounding the new location, I just hope he doesn’t go too far.
Want the full scoop from Carrino himself? Watch the video.