Chef Jesse Schenker developed this menu item from the leftover scraps of a dish for which he cut sweetbreads into circles. He tossed the pieces in instant flour and a Sriracha-based sauce and served them as part of the staff meal. They were such a success that he put a modified version on the bar menu, where they’ve been ever since. He poaches sweetbread nuggets in a court-bouillon until they’re cooked through. Then he dusts them in instant flour seasoned with salt and pepper ...
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Contact: Desiree Torres Desiree.Torres@penton.com