For the second installment of our Hanging with Harris at the Beard House series, Billy is in the dining room with William Grant’s Freddy May as he creates an innovative Triple Happiness cocktail to pair with Peter Chang’s Chinese New Year feast, and then it’s down to the kitchen where Chang shows him the secrets to preparing his Sichuan-style crispy pork belly.
Next week: Tune in to part three of our Hanging with Harris series when Billy is joined in the kitchen by chef Billy Oliva of New York City’s legendary Delmonico’s.
See more information, full menu, and photos from Peter Chang’s dinner.
Check out our first episode with chef Akira Back.
