One of my favorite sessions at Worlds of Flavor was the roasting class, featuring roast suckling pig and roast baby lamb.

The lamb was cooked by Marco Antonio García. He gestured at the lamb and insisted that you cannot get lamb so young anywhere in the United States, only in Spain. I asked where the lamb we were eating came from.

“California,” he said through his translator. “But it is the youngest lamb *ever* slaughtered in California.” Moderator Joyce Goldstein was shaking her head and trying not to laugh. The lamb was admittedly delicious.

But the suckling pig was even better. It was cooked by Cándido López Cuerdo of Meson de Candido restaurant in Segovia. As he had demonstrated before the whole assembly, the pig was tender enough to slice with the rim of a dinner plate. It was the most tender and least fatty roast pork I’ve ever had. Thomas Keller was at the session, too. “I’m not shy,” he said, brushing past me to take seconds.

The chef gave out a color brochure for his restaurant, which is a 100-year-old inn. This is the family patriarch and proprietor. I swear this is a picture of a guy living today, not a renaissance painting.