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