We're going behind the scenes and getting up close and personal with some of the Valley's favorite chefs, learning what it takes to make one of their best-known dishes. Welcome to The Trail.
Even at 10:30 a.m. on a Thursday, the kitchen at Christopher's is buzzing and hot. Really hot.
The Biltmore area dining spot won't open for another half an hour, but already there are cooks hustling around the U-shaped kitchen, most giving me unhappy glances as I try -- and mostly fail -- to stay out of the way. They're prepping and baking bread, checking stocks and doing everything else that needs to be done before service. Chef Christopher Gross oversees the whole operation.
Today we're in the kitchen to learn how Gross makes pied de cochon, a fancy French way of saying "pig's feet." The dish has been a Friday night special at the restaurant for quite some time and has been one of the chef's specialties for even longer.