Pork: It’s the other white meat. Well, that’s what Patrick Cappiello had on his mind when he brought a German white wine to drink with chef Eric Korsh of North End Grill while they ate some chops. But not just any old pork chop. Korsh grills up for Cappiello a tomahawk so epic The New York Times recently wrote that it may do for chops what Peter Luger Steakhouse has done for the porterhouse. It’s a hefty cut so that not only has a large portion of loin, but a rib and generous slab of pork belly too.

Korsh tops his carefully charred meat with fennel pollen and grilled grapes, which inspires Cappiello to pair the dish with a riesling, produced by Zilliken from the Mosel wine region in Germany.

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Executive Producer: Brian Berkowitz
Producer: Jeremy Repanich
Host: Patrick Cappiello

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