Laura Wickiser, a server at Pura Vida, wrote me this great email about "head-to-tail" cooking:
During these times of a bad economy and our worlds resources diminishing, some chefs are taking the head-to-tail approach to their cooking. This practice is the norm in most of the world. I believe most Americans are slow to catch on, but better late than never.
In a lot of countries its unethical, even unheard of, to waste any part of the precious animal. As well it should be! I think chefs who are making it their mission to utilize all parts of the animal should be given a lot more respect and appreciation for what they are doing. I also believe it is the responsibility of food writers, food magazines and all those in the food industry to present this idea to the public in a positive way.
We need to help open people's eyes, to show them that some of these exotic parts of the animal can be very appetizing and shouldn't be shunned so quickly. One might be surprised at what one might like. I sure was! I work at Pura Vida and our chef, Hector Santiago, can make delicious tapas out of foods I once would have been terrified to eat.
One of my favorites is a chipotle trout liver mousse. As a server, I wish customers wouldn't be so quick to dismiss these delicacies he is creating. I hope people will soon open their minds to new things and realize the importance of utilizing all these parts of the animal that so many are so quick to waste.
The way I see it, this is the way a chef can "go green" and I believe these chefs should be acknowledged and even celebrated. After all, now is the time more than ever when we should "waste not want not"!
I'll second the comment on the gnudi. It was outstanding. Love the wine list, too…
Hey Bliss, you provide the prices for everything but the ramen.
Chateau de Saigon has a 10 page menu.
Andrew is my cousin & I am so happy for him & proud of him…
He is a Jerk off
He has two planes- both Cessnas (206 and 414). The internet is hard.