In her Food Stuff column for The New York Times, Florence Fabricant spotlights Peter Callahan’s playful reinvention of the hors d’oeuvre: smoked-salmon pigs with cream cheese, pumpernickel and a bright belt of wasabi tobiko. The mention appears under “This Little Piggy Went … Well, a Little Crazy” within the column headed “Prohibition’s Nectar (A Manhattan With a Twist of Peru).”
