Offal Good™

National Culinary Review

A few months ago a women from the American Culinary Federation called Incanto and said she was doing a story on offal. She spoke to different chefs around the country about what offal they serve, why they serve offal, and what is the customer response to these cuts of meats. The article was well written and very informative, the best part is that she didn’t hide each chefs true opinion(well at least not mine). I have attached a small section of the article for you to get a taste, read on.

This is only a small expert from a 6 page article, so go out and get the magazine it shows that they are many chefs who work with these cuts of meat and the numbers are growing daily.
national culinary review 6/06