A certain long-running animated television show once claimed “You don’t win friends with salad,” but is that really the case? Are vegetables really that disliked? Not when you know what to do with them! More and more, vegetables are becoming the stars of entrees in restaurants across America, with animal-based proteins taking a back seat.
These days, nothing makes guests widen their eyes in amazement like a nose to tail approach to your menu. With interest in items like sweetbreads, bone marrow, and all sorts of head cheeses and organ meats at an all-time high, diners’ feelings toward the foods collectively known as offal have evolved from nervous trepidation to eager anticipation.