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Lots of chefs practice nose-to-tail cooking these days, but April Bloomfield is one of the few who manage to raise pig trotters, beef shins, and assorted animal viscera to the level of art. To experience the full majesty of her vision, gather ten of your sturdiest carnivore friends for one of the restaurant’s fabled reservations-only Chef’s Table feasts, which begin with a perfectly roasted suckling pig hoisted to the table with all the trimmings (including potatoes roasted in pork fat) and conclude with an assortment of ye olde English desserts like trifle and Eton mess served in giant white tubs.
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