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.
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- Union: Salad Lyonaisse with duck gizzards
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- Union: Fried scrapple
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- Harvest Vine: Oyster with elk tongue
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- Harvest Vine: Pork snout and fried brains
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- Harvest Vine: Beef tripe with pork belly, chorizo and blood sausage
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- Harvest Vine: Rocky Mountain oyster sorbet
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- Cafe Juanita: Gizzard rillette
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- Cafe Juanita: Tagliatelle with duck gizzard sugo
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- Cafe Juanita: Trippa alla fiorentina
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- Cafe Juanita: Apple and gizzard tarte tatin
