Expect more lamb, beef, and even pig hearts showing up on locals menus. Two Run Farms, a small Mississippi ranch/meat supplier gaining popularity with many New Orleans chefs is "breaking down the whole animal and making all the parts accessible to us," says Coquette chef Michael Stoltzfus. "I wouldn't want to buy a 20 pound box of hearts from a supplier, but when you can get a few of them... you get to play around." [Gambit]
Filed under:
