Chef Kuettel Makes Sausages, Preps for Smoking

Day 3 of Cochon 555 preparation

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Tags: Cochon 555, Chef Ralf Kuettel, Kate Statton, New York, pork, Trestle on Tenth

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Chef Kuettel Makes Sausages, Preps for Smoking The excitement at NYC restaurant Trestle on Tenth continues as Chef Ralf Kuettel prepares more porky dishes for this weekend's Cochon 555 event. What's happening in the kitchen today? Garlic sausage stuffing, pig ear and head prepping, and the beginnings of Chef Kuettel's pork terrine.

Read on for more and be sure to check out days one and two of Chef Kuettel's event preparation!

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