Willow executive chef Tracy O'Grady challenged herself to create a new cut of pork meat, and although others thought she was a "lunatic," she may have actually succeeded. O'Grady unveiled a miniature rack of pork stuffed with sausage at her restaurant in Arlington, Va., in the winter, and after rave reviews from restaurant owners, hotel executives and even the National Pork Board, O'Grady hopes her creation will catch on throughout the U.S.

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