Chef Aaron Chamberlin likes to cook everything over an open fire just like when he was a boy scout. Guy adored the smoky and creamy Pig Dip filled with pork, prosciutto and fennel onion marmalade. The rustic Iron Skillet Pancake with berry compote and the Moroccan meatballs also impressed.
This trip, Guy's digging into some dishes like mama made, if she had a wild imagination. In Philadelphia, a very special guest hits the kitchen with Guy for fried PB&Js and tacos that start with the head of a pig. And in Phoenix, the farm-to-table spot dishin' out a dynamite pork sammie, and cooking everything from pizzas to pancakes to meatballs in its wood-fired oven.
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