Comments on: Take Five with Chef Charlie Palmer, From Pigskin Passion to Pig Parts http://www.foodgal.com/2009/02/take-five-with-chef-charlie-palmer-from-pigskin-passion-to-pig-parts/ Musings on food, wine, laughter, and life Sat, 25 May 2013 14:55:53 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Food Gal » Blog Archiv » Get Ready — Tickets to Pigs & Pinot to Go on Sale http://www.foodgal.com/2009/02/take-five-with-chef-charlie-palmer-from-pigskin-passion-to-pig-parts/comment-page-1/#comment-17299 Food Gal » Blog Archiv » Get Ready — Tickets to Pigs & Pinot to Go on Sale Tue, 11 Jan 2011 13:26:11 +0000 http://www.foodgal.com/?p=1308#comment-17299 [...] My Q&A with Chef Charlie Palmer Share and [...]

]]> By: Food Gal » Blog Archiv » Getting Ready for Pigs & Pinot http://www.foodgal.com/2009/02/take-five-with-chef-charlie-palmer-from-pigskin-passion-to-pig-parts/comment-page-1/#comment-9925 Food Gal » Blog Archiv » Getting Ready for Pigs & Pinot Thu, 28 Jan 2010 13:24:22 +0000 http://www.foodgal.com/?p=1308#comment-9925 [...] My 2009 Q&A with Charlie Palmer Share and [...]

]]> By: Agirlhastoeat http://www.foodgal.com/2009/02/take-five-with-chef-charlie-palmer-from-pigskin-passion-to-pig-parts/comment-page-1/#comment-2492 Agirlhastoeat Mon, 02 Mar 2009 15:46:03 +0000 http://www.foodgal.com/?p=1308#comment-2492 Hi there, I really like you blog. These dishes look amazing. They’re making me hungry! If you have time, please come take a look at my blog.

]]> By: gaga http://www.foodgal.com/2009/02/take-five-with-chef-charlie-palmer-from-pigskin-passion-to-pig-parts/comment-page-1/#comment-2485 gaga Sun, 01 Mar 2009 20:01:58 +0000 http://www.foodgal.com/?p=1308#comment-2485 Wow, everything looks fantastic. Great interview!

]]> By: foodgal http://www.foodgal.com/2009/02/take-five-with-chef-charlie-palmer-from-pigskin-passion-to-pig-parts/comment-page-1/#comment-2472 foodgal Fri, 27 Feb 2009 01:59:18 +0000 http://www.foodgal.com/?p=1308#comment-2472 Hi Nate: Yes, if memory serves me, those are indeed crispy shallots atop the ahi.

And Mark: What? You’re saying your book won’t have photos of scantily clad Danish girls cavorting with big hunks of cured ham? ;)

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