RecipeMuncher

…Continuing from Part 1. Not everyone understands Martin Picard’s food. It’s bold and brash, gutsy–and sometimes even guts themselves. It’s not for everyone. Long ago I worked a shift at Au Pied du Cochon, back in my restaurant days and back when Martin called the tickets every night. It was one wild and crazy Saturday night where I was tossed into the pit, literally, to replace a friend who was sick (or something.) It was brutal, wonderful, sweaty, faster-than-fast (...)