As a child growing up in Paris, Ill., Andrew Patrick gathered hickory nuts with his mother, who cracked them with an old piece of railroad iron. The hickory nut’s shell is so hard that it defies ordinary nutcrackers, and tales of whacking the nut with hammers and meat mallets are not uncommon.Today, as chef of Andrew’s at the Westbrook Farm in Paris, Ill., Patrick prepares hickory nut-crusted lamb—seared rack of lamb coated with a stone-ground mustard mix and hickory nuts, roasted in the ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Already registered? here.