FEATURES
Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.
Truss, Tie, Hang, and Dry
Salumi is a highlight of the Vetri Cucina menu thanks to Chef Jacob Rozenberg.
And on the 5th Day, Eli Made An Epic Effing Terrine
On day one of prep for Eli Collins’ six-day terrine, there’s veal tongue, two lobes of foie, and a pile of wagyu beef cheeks.
Mayan-Inspired Meat Spread at Cured
It's all about the emulsification in Steve McHugh's pineapple-chile pork rillettes.