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Offal:Cooking from Nose to Tail

Cooking from Nose to Tail

Nose-to-tail eating may be the latest trend, but at David Waltuck's trailblazing Tribeca restaurant, Chanterelle, offal was often on the menu. Chef David will teach you to prepare such dishes as: Calf's Brains with Sauternes, Ginger, and Mustard; Sweetbreads with Caramelized Leeks and Orange; and Tripe with Chiles and Chinese Black Beans, among others.

Offal: Cooking from Nose to Tail

Course ID: NOSETAIL Duration: 4.00 hour(s)


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