When my editors and I were finishing up last week's story about Alex Rodriguez's (and agent Scott Boras's) hold on Yankees Nation, our main concern was whether we spelled "vituperate" correctly (we had) and whether anyone had taken a photo of Yankees COO Lonn Trost in the last ten years (apparently not). The piece was meant to capture a unique snapshot in the history of a team that has owned this town for a decade, a once-dictatorial enterprise facing a pivotal moment and held hostage by the best baseball player on the planet and his evil-genius agent. I didn't expect much fuss.
But when the Post printed an excerpt from the story in its Sunday editions about discussions Boras had with a group trying to buy the Chicago Cubs, saying Boras had talked about A-Rod potentially owning a piece of the team after his career ended, I was sucked into the all-too-familiar sports-news-cycle vortex.
Fabio Trabocchi gained fame, and a James Beard award, for his modern Italian food at Maestro in Virginia. Now, he's Michael White’s replacement at Fiamma, and his contemporary take on porchetta, the most intensely rural and down-market of dishes, is a fair example of Trabocchi’s style: “In Italy, porchetta is a pig on a spit with wild fennel. It’s either boned and stuffed in a meat-loaf shape or opened up, like a book, on a spit. It’s something we tried to reinvent with a modern version without losing the original flavors.” As always, mouse over the different elements to see them described in the chef’s own words.