Swine is Southern Hospitality

Brought to you by the Foodable Network, this episode of Table 42 is all about the hog. Host Paul Barron heads to 50 Eggs concept Swine Southern Table & Bar in Miami, a restaurant that goes through about 200 pounds of brisket and 80-100 pounds of ribs each day. Watch the full episode as we get in the kitchen with Executive Chef Phil Bryant, and talk about the concept and scalability with Restaurateur John Kunkel before we dig in to some finger lickin’ fare.