How some New York restaurants use the whole animal

01/24/2012 | Huffington Post, The

The menu at Sip Sak includes poached calves brain, and Taqueria Puebla guests clamor for goat's eyeball tacos. The eateries are just two examples of a growing trend among some New York restaurant chefs who are getting more creative in their efforts to promote whole-animal eating. "These 'strange' foods have finally become something chic," says Nicole Ponseca, whose Maharlika restaurant serves fertilized duck embryos and oxtail stew.

View Full Article in:

Huffington Post, The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Arts Chef Instructor
The Culinary Institute of America
Singapore
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA