What makes the Torrija Andaluza so special is the combination of savory and sweet from the foie and the preserves. The portion size might seem small, but the dish is fairly rich.
Chefs Create a Variety of Dishes from a Variety of Meats
They call that gizzards, gizzards
Part of the chicken
Not too finger-lickin’
And I’m not sure what part
They call them gizzards, gizzards
Part of the bird but
That’s what I heard but
Here are the photos (taken by me) of the rest of the dishes from the “Gizzards, Scrapple and Tripe” Dish-Off in April’s issue of Sound magazine.
You can find the full report, include menus, here.
Click to enlarge any of the photos.
One week from tonight, four chefs from Seattle and one from Portland will be in New York anxiously awaiting announcement of which is Best Chef Northwest per the James Beard Foundation.
One week ago, all five came together to prepare a feast for a James…
After my typical restaurant meal, I usually have plenty of time afterward to excruciatingly choose the words that best describe the dining experience.
That won’t be the case this coming Monday night.
Technology permitting, I will be part of a small group of food writers…