At En Japanese Brasserie in New York, says the Tasting Table daily email note I get, "tuna collar is featured along with other overlooked cuts in the restaurant's 'Fish head, eel bones and beer' monthly dinner parties."
What I covet is dinners featuring overlooked cuts, not the actual tuna collars (which, in case you don't know, is exactly what you think: the part just below the head). Would you be interested, or would there be no good audience for such a thing?
Wednesday, August 31, 2011
Could someone please do this here?
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6 comments:
A long log time ago, I used to be a chef at a place called the Hurricane restaurant on Pass-A-Grille Bch, Fl. Worked at the Don CeSar as well....
The discerning old timers who frequented the Hurricane always had us create various dishes with the cheeks of grouper..you know "just for them".
'Fish head, eel bones and beer'
Yeah, I'll have that, just leave out the fish head and eel bones, please.
Yama Asian Fusion in SouthPark (near EarthFare) has yellowtail collar on their menu, and it's quite good.
I'm all about that. I can't see why some Johnson and Wales guys and local chefs can't try out an event where we eat all the cuts of a pig or something. We've got 5 or local breweries now, have them pair up beer with it. That'd be a good time.
I think it's really sad and a waste of how all parts of the animal are not used. That's a shame, not really progress is it?
You can find salmon and yellowtail collars and cheeks at a few places around town. If its not on the menu, ask - they may oblige.
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