monkfish_103

Sorry David if I was mistaken about John & Fisher-Blane, I know when I buy from L&C it's the same product & Rob gets it from Fisher-Blane. While you are here Dave maybe you know of a source for Canadian Goose Foie, I worked with some a few years back and lost my source. My Torchon isn't the same using duck foie. I love the fattiness the goose offered. The La Bella I had to throw out alot of bruises & run it though the Tammi after it was poached and dried, I'm afraid the product was too old it was really mealy. The Sonoma I didn't mind when I could get it fresh, I Just roasted & basted it. I didn't have a problem with it turning rubbery, I cut mine about an 1 1/2 inch thick so i can achive the three textures you need for foie and roasting it at low heat cut down on the fat loss.

Pete! Welcome to eG. Glad you are posting. I look forward to engaging in civilized, meaningful dialog. Many, many people in KC revere your cooking. I think we can get past the other 'stuff' and contribute to the vibrant local dining scene. I'm glad you came out of the shadows. ← Sounds fair, we'll just keep my restaurant out of here, & I won't make comments about other places that I wouldn't make about my own. I'm just here for the food chat. ← ...that's all anyone is here for. Thanks for visiting my blog. Don't worry, your restaurant is on my list of "to-do's." I look forward to visiting soon. u.e. ← Back to you question call John at arrowhead game 816.628.2099, or try the middle eastern market in the city market they also the buy from fisher-blane just like John does. If you are after foie gras don't mess with John all he has is La bella farms. call Dartagnan in NY, I had to start using them for the gras I prefer Hudson Valley. If you want pork organ meat try Bickelmiers in KCK. Veal & Lamb the small butcher in the city market should have them. He raises the livestock himself and sells it also. I believe the place is called Kansas city seafood or something like that. Please be warned I don't allow pics taken in the restaurant and anyone caught will be shown the door.

Pete! Welcome to eG. Glad you are posting. I look forward to engaging in civilized, meaningful dialog. Many, many people in KC revere your cooking. I think we can get past the other 'stuff' and contribute to the vibrant local dining scene. I'm glad you came out of the shadows. ← Sounds fair, we'll just keep my restaurant out of here, & I won't make comments about other places that I wouldn't make about my own. I'm just here for the food chat.

monkfish. 1. Looking for sweatbreads as well... 2. Where is it that you "run offal" on your menu weekly? I need to visit! Tatsu's? 3. LFF is running brains? Really?!?!? u.e. ← I love your blog and I don't want to end up on it. Nothing personal. I'm just tired of people wanting to critic restaurants. My food isn't fancy but I try to serve local food, including produce with out shipping in for other areas. I.e. if baby fennel isn't being grown here right now I'm not going to ship it in from Mexico. In the summer time I go to farmer’s markets some times I'll buy organic, but I’d rather buy from the ten year old kid that planted his garden with his grandfather. So I'm not into all the fou fou, I'm into the style of country food. Because of that I can become a bit testy at times with vegans calling me in the dead of winter with out 48 hours notice so I can ship in from warmer areas. So I can put some thought in to the 9 courses they are going to eat. I’m a prix fixed restaurant and don't cater to picky eaters. I don't alter my menu for religious reasons because of all the wars that have been started in the name of religion. I do allow diners with dietary needs with 24 hours notice. Vegans/Picky diners are dietary choices, not a need. When Judy called within 20 hours of her reservation for Stretches birthday party of 5 wanting to alter the menu for two or three diners I became testy. My style has also put off a lot of people because I’m a one man kitchen with menu changing every day. That’s why I’m reservation only. I’m not going to say the name of my restaurant because I don’t want to come over as self promoting. Here is how I served them this week. Tuesday: Sweet breads in a version of French onion soup made from a sweet bread stock and 5 onions with Morbier Cheese. Wednesday: Sweet breads with pressed Veal Breast. Thursday: Sweet Breads with Gnocchi Al’a Romaine with Autumn Preserved tomato fondue. Friday: Semolina Roasted Sweet Breads with a ragout of local raised Muscovy duck leg. Saturday: “Soup” Veal Sweet Breads with potato gnocchi & Squash

There's a small butcher in the city market I get my protiens from. I like it better than the Paradise Locker in Trimble, Missouri. Everything he offers is fresh and very reasonable in price. He should have the offal you are looking for. I run offal on my menu weekly, Mano at Le fou Frog has been serving brains. Good Luck with your search.