By Jamie Drummond

Porchetta’s Chef Nick Auf Der Mauer making, you guessed it, a Porchetta.

In the second episode of a new series where we sneak into the kitchens of both well-known and lesser-known Chefs to discover some of the secrets behind their signature dishes, we join Porchetta’s Chef Nick Auf Der Mauer as he shows us the how-to behind the perfect Porchetta construction.

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Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… and he must thank Chef Auf Der Mauer for that delicious Pheasant and Cabbage Soup.