Dish: Pig’s feet at the LAB

In episode two of Dish, we (Mackensy Lunsford and Gabriella Oviedo) tackle trotters. Pig’s feet, in all their gelatinous glory, may take some getting used to for the average diner.

Chef Jason Roy of the LAB served his pig’s feet glazed with a flavorful Asian-inspired sauce that, delicious as it was, did absolutely nothing to disguise the inherent texture of the feet. While trotters may be a delicacy … somewhere … we decided that we’d much rather stick to other parts and pieces of the pig.

Cheers to chef Roy for his efforts, and tune in next week to find out what else he served us. Here’s a hint: think zombies.

*Note: Pig’s feet aren’t generally on the LAB menu. The restaurant raises their own cows and pigs and decided to make us the trotters just for fun.

Hosted by Mackensy Lunsford and Gabriella Oviedo
Produced by Mackensy Lunsford and Jake Frankel
Shot and directed by Troy Scott Burnette
Edited by Troy Scott Burnette and Steve Shanafelt

Want to host an episode of Dish in your restaurant? Contact food@mountainx.com.

 

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20 thoughts on “Dish: Pig’s feet at the LAB

  1. Imladris Farm

    Congrats to Jason Roy – those looked good, and I’d sure like to try them!

    Having said that, girls, if “sweet and jelly-like” is what you’re looking for, we’ll be glad to set you up – grin!

    Walt
    http://www.imladrisfarm.com

  2. Ken Hanke

    “And monkey brains, though popular in Cantonese cuisine, are not often to be found in Washington, D.C.”

    I question that.

  3. Steve Shanafelt

    “Also, for pete’s sake: Tripods are your friend. And white balance.”

    We actually did quite a lot of color correction. What you’re seeing is the result of shooting late in the day and losing the outside light, then trying to fix it as best as possible in post.

    Personally, I like the zooming-around handheld style.

  4. bill smith

    [i]I don’t like thinking about Steve’s inbox. [/i]

    That’s not what Topix says, Ken.

  5. Ken Hanke

    That’s not what Topix says, Ken.

    If my life was even half as debauched as the Topixites like to think, I’d have been dead from exhaustion some time ago.

  6. LOKEL

    Maybe the chef is watching …. it might be cool to put some of those items on a “specials” menu, paired with beers (both on tap and experimental/infused) … maybe for “LAB RATS” … who know what night to show up ….. I may have something here … think of all the “parts”, organic – grain feed, hormone-free, of course …. they could start charging us for.

    I have never had a bad experience at the LAB … and consider myself a “LAB RAT”.

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