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    bissfeaturedimage

    Executive Chef

    Offal Good

    With Jamie Bissonnette

    With Jamie Bissonnette

    “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.

      bissfeaturedimage

      Executive Chef

      Offal Good

      With Jamie Bissonnette

      Chef Jamie Bissonnette explains his attraction to lesser known cuts and organ meats.

      Bissonnette_SLowRoastedPorkShoulder_hero

      Cooking with...

      Roast It Slow and Low

      With Jamie Bissonnette

      Low and consistent temperature makes this cut tender and juicy.

      HOGToberFest_JamieBissonnette

      Beyond the Kitchen

      Everything but the Oink

      With Jamie Bissonnette

      Experience a whole hog feast.

      JamieBissonnette_Butchering_Featured-Image

      Chef Secrets

      Breaking Down a Pig

      With Jamie Bissonnette

      The careful art of butchery

    About Jamie Bissonnette

    Winner of Food & Wine's 2011 People's Best New Chef Award. Chef Bissonnette is a champion of nose-to-tail cuisine and well known locally and nationally for his exceptional charcuterie and passionate dedication to supporting local, sustainable purveyors.

    Learn more about Jamie Bissonnette