Chefs Bring Butchery Back to the Table

Young chefs are bringing back the craft of butchery. They say it offers more flexibility because they're not tied to how the meat is broken down. The "alternative meat" used is sustainable, humanely raised and local...
...LATE mornings during the week, the Williamsburg restaurant Marlow & Sons feels almost like the Old World establishment it’s meant to simulate. Up front customers drink coffee amid the cheeses and produce of a quaint miniature grocery.
And every Tuesday morning in the rear dining room, a scene plays out that’s not just Old World old, but positively primeval. Sitting around a weathered wooden table, the heads of a tribe are dividing up the meat of large animals — on paper, at least.

Full Story: Take Half a Ton of Beef...; By STEVEN STERN, on The New York Times




~ADS~

0 commenti:

Post a Comment

Terra e Gusto...

 

Archive


Food Meditations is licensed under Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported (CC BY-NC-ND 3.0)

Creative Commons License

E-Mail

word[at]foodmeditation[dot]net
PLEASE NOTE: We have lots of emails and it may take sometime to answer.

Stat counter

Site Info

The digest on what's happening in the food community is a constant work in progress, with notes of gourmet travelers, on cooking, styling, taking pictures, writing and blogging about it. (Not necessarily in this order!)
Thanks a lot for stopping by!

Disclaimer and Privacy

Opinion on this site are provided for informational purposes only and are not meant to substitute the advice provided by professionals. No guarantee is given as to the accuracy, consistency, or completeness of the information displayed in the database records.
Food Meditations... Copyright 2017 - Template Designed by Bie Template