Celebrity chef to appear at SPAC
For Zakary Pelaccio, it’s not enough to smell and taste good food.
He has to see it first — and see it up close.
That’s one reason the celebrity chef and co-founder of New York City’s trendy Fatty Crab and Fatty ’Cue restaurants will display his butcher’s skills at this weekend’s Saratoga Wine & Food Festival and Concours d’Elegance at the Saratoga Performing Arts Center.
A full story on his appearance is available HERE.
The festival begins Friday with the Adirondack Road Tour and Gourmet Luncheon. The professionally led tour for auto rallyists will leave SPAC at 10 a.m. and travel Adirondack roads for a 12:30 p.m. culinary appointment at the Lake George Club.
The 39-year-old Pelaccio, who recently opened his Fish & Game restaurant in Hudson, plans to show culinary fans the anatomy of a pig. He’ll tell his audience what cuts can be used in the kitchen.
“With meat, part of our philosophy is to use the entire animal, so it’s total usage,” Pelaccio said in a recent telephone interview. “Whether you want to call it ‘nose-to-tail,’ I just call it ‘cooking.’
“I think what intimidates some people is taking apart the animal,” he added. “I have friends who have raised animals, they send it out to one of the processors for slaughter and those guys butcher it up and they send back this meat that’s been processed in a way you don’t really get the best of the animal.”