Goat Belly and Specialty Pigs From Stephanie Izard and Stephen Stryjewski
Last, Gremaud plated a braised lamb shank finished with oven-dried tomatoes, garlic confit, sunchoke (aka Jerusalem artichoke) puree and fig gastrique (a French-style sweet and sour sauce).
Our final question: will we be seeing these dishes on the special menu anytime soon? Yes. Goat belly was available to regular customers at Pistache after the event -- so keep an eye out for specialty dishes (and meats).
|Chef Stephanie Izard.|
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