A Top Chef Challenge WINNER

Fancily titled "Pork Belly, Black Cod Cutlet, Bone Marrow, Beets, Brussels Sprouts & Kumquat", this dish is yet another example of how Top Chef's enjoy using Minus 8 Vinegar. This recipe won the Bravo TV Top Chef challenge and since taste is a huge factor in the winning selections, we have to admit that WE think it might have had to do with the use of Minus 8 Vinegar. There is just something so unique and sweet about it that even a minor change such as a few drops of this special vinegar can make a dish just bright enough to stand out. Minus 8 has long been a secret amongst Top Chef's - at least until reality TV began to expose the recipes due to huge public demand for the beautiful dishes everyone saw being whipped up episode after episode. When it comes to Minus 8 Vinegar, it is still a bit of a trick to get one's hands on the stuff, as harvesting this unique vinegar depends greatly on Mother Nature and how cold she chooses to be in any given winter season. Temperatures must reach -8 degrees for a certain period of time or else harvest won't occur. True to the unusual process by which it is made, Minus 8 shall remain a much sought after rarity.