January ??, 2011

Of Pork and Bourbon
Join Chef Donald Link as he takes on the task of roasting a whole  pig in the great outdoors of the Woodland Farms in West Virginia. Travel with Chef Link to Buffalo Trace Distillery in Kentucky and learn about the science of making and the art of tasting Bourbon that ages in barrels, untouched for over 20 years.

Bringing pig and whiskey home just in time for the Super Bowl, Chef Link is sizing the pork down to fit your grill and shows you how to roast a whole pork rack. For sweet treats during the game, Chef bakes a divine apple bourbon cobbler with Link Restaurant Group’s pastry queen Rhonda Ruckman.