If it's Friday, it must be Offal of the Week! Brought to you by Ryan Adams, author of the blog Nose to Tail at Home, each week we highlight a different part of the animal that you've always wanted to work with, but were afraid to ask your butcher for. This week we're introducing you to five prominent, offal friendly chefs.
Anthony Bourdain once said, "“Nearly anyone — after a few tries — can grill a fillet mignon or a sirloin steak. A trained chimp can steam a lobster. But it takes love, and time, and respect for one’s ingredients to properly deal with a pig’s ear or a kidney.” It takes a special touch to really bring the best out of offal, and these five chefs — Fergus Henderson, Chris Cosentino, Mario Batali, Gabrielle Hamilton, and Donald Link — are truly masters of the art. If you're at all apprehensive about diving into the joys of eating offal, seek these restaurants and find out what truly excellent offal dishes taste like. Hopefully you too will come to realize the same thing that Fergus Henderson did: There are no nasty bits.
