(Continued from page 3) Parind Vora, chef of Braise in Austin, says duck will make a comeback this spring, possibly in more casual forms, such as in stews or upscale quesadillas. Anthony Gray, executive chef of Southern Art in Atlanta, said: “I see lamb belly continuing to grab the attention of chefs.” He said he makes a lamb pancetta for his butcher’s board. Mushrooms Sean Brasel, executive chef and co-owner of Meat Market in Miami Beach, Fla., said the lack ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
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!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com