“If there’s a part of an animal that can be consumed, we do it.”
– Chef Jamie Bissonnette
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We take an alternative culinary journey with Chef Jamie Bissonnette, a vociferous proponent of snout to tail cooking. If you don’t know, that means he loves to cook with every part of the animal. Chef Bissonnette prides himself on transforming parts that many people find repugnant, like brains and innards, into succulent dishes. If it’s edible, he’ll make it delicious.
He’ll speak of his fascinating journey from being a vegetarian to going hog wild with exotic cuts of meat. Travel to HOGtoberfest and see what other fine chefs are doing with the whole hog. Learn Chef Bissonnette’s recipe for Slow Roasted Pork Shoulder in the Smart Oven. He even gives a primer on home butchering.
All this month on Thought for Food.