I had the opportunity to serve as a judge in Seattle's Cochon 555, a competition where local chefs take on heritage pigs with delicious results. Here's my point of view, from the judge's table. This was true nose-to-tail eating, most prominent in the long-cooking broths with head parts, the ubiquitous use of lardo, the addictive chicharrones, and the appearance of pork in the desserts.
'Lark' on Serious Eats
The search for L.A.'s best snack cakes began after spotting a few fancy-pants versions of childhood favorites around town—think decked out Ding Dongs and twee Twinkies. But as we started exploring, we noticed an array of other tempting mini-cakes that necessitated tasting, and so we expanded our survey to include smaller versions of cake classics that managed to pack as much oomph into their petite forms as their full-sized big sisters. Pretty was a plus, but they couldn't rest on their cuteness—they had to be moist, flavorful, and seriously delicious.