Chefs and Restaurants
A Whole Hog Barbecue Icon Passes
May 1, 2013
It was - of all places - the Culinary Institute of America's 2005 Worlds of Flavors conference where we met Ricky Parker. Having just taken his first plane ride, traveling from Lexington, Tenn., to St. Helena, Calif., he was enjoying a few (or more) sips of bourbon while tending to the whole hogs he was slowly smoking on the CIA's bucolic Greystone campus while bemusedly accepting accolades from the likes of Jose Andres, Rick Bayless and other star...