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Tertulia Chef Seamus Mullen Buchering a Small Pig and Making a Rolled Pork Loin, New York Nov 1, 2011

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Chef-owner Seamus Mullen of Tertulia restaurant, NYC, butchering a small pig. 
Photo by Gerry Dawes©2011 /

Slide show of Seamus Mullen butchering a small pig and making a pork roll dish at Tertulia, NYC. 
(Double click for a larger image of the slide show.)

About Gerry Dawes

". . .That we were the first to introduce American readers to Ferran Adrià in 1997 and have ever since continued to bring you a blow-by-blow narrative of Spain's riveting ferment is chiefly due to our Spanish correspondent, Gerry "Mr. Spain" Dawes, the messianic wine and food journalist raised in Southern Illinois and possessor of a self-accumulated doctorate in the Spanish table. Gerry once again brings us up to the very minute. . ." - - Michael & Ariane Batterberry, Editor-in-Chief/Publisher and Founding Editor/Publisher, Food Arts.

Trailer for a proposed reality television series on wine, gastronomy, culture and travel in Spain.
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