When chef James Kent set out to create his own ambitious tasting-menu restaurant he knew he wanted a little different vibe than ones he’d dined at in the past. At Saga in Manhattan’s Financial District he’s done that with a place that's outstanding enough to earn two Michelin stars, but still relaxed enough you can wear your Jordans and no jacket.
Part of creating that atmosphere in the restaurant that has taken the place of the former AIG corporate apartment on the 63rd floor at 70 Pine is the food and how he caps the savory courses of his tasting menu. Instead of a small individual portion at the end, Kent has opted for big shareable finales like his beloved duck tagine or his stunning suckling pig.
In this episode of Culinary Masters Kent shows our Culinary Editor Jeremy Repanich the multi-day process that goes into the pork dish. From marinades to building sauces to different cooking methods, it’s a highly involved course with a wide-ranging blend of cultural influences.
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