Dishes chefs love that no one else does
A few days ago Alan M, owner of Regi's American Bistro in Federal Hill and periodic contributor to this blog, posted this intriguing comment:
Possible Top Ten List:
The Top 10 entrees or side dishes that Chefs love to put on their menu that no one wants to eat except the Chef.
Posted by: Alan M | November 28, 2009 9:29 AM
Now I don't know Alan M except through this blog, so I don't know if he's speaking from personal experience. ...
Unfortunately, the online Regi's menu is "a sampling of some of our favorites." It's a sure bet Alan M isn't going to put one of those dishes on it, if indeed his chef, Ben Troast, has a dish that no one but himself wants to eat on the regular menu. Otherwise we could play "guess the dish."
From the Mr. Rain's Fun House menu (that's the new restaurant in the American Visionary Art Museum), I'm guessing the dish is the Chicken Liver Two Ways. Obviously the pate would do well on its own, but pairing it with chicken livers with dried plum sauce?
I don't know.
I'm not saying the combination isn't clever and delicious; I'm just saying it could be a tough sell. Anyway, I could be completely wrong about this. It's just a guess. Which is why this would be a difficult Top 10 to come up with. However, if you have any nominations for dishes that chefs love that no one else wants to eat, feel free to post below.
(Barbara Haddock Taylor/Sun photographer)
Comments
The chefs I know like deep flavors and they can find that in offal - internal organs and various bits and peices most folks won't touch. After all, when was the last time you saw even an upscale chain offer veal cheeks or sweetbreads, let alone a small, neighborhood bistro? The majority of folks won't touch the stuff, regardless of how good it tastes.
Posted by: EdG | December 4, 2009 8:58 AM
That Chicken Liver Two Ways sounds very good to me.
Posted by: Lissa | December 4, 2009 9:00 AM
The sweetbreads at b Bolton Hill Bistro are fantastic. Had them for the first time this summer at Restaurant Week.
Posted by: UncleBuck | December 4, 2009 9:04 AM
The veal cheeks at Salt are amazing. Petite Louis has sweetbreads on the menu right now...also, really good.
Posted by: Leeann | December 4, 2009 9:19 AM
Two words: "The Wedge."
Posted by: Tim Marshallsay | December 4, 2009 9:45 AM
I had sweetbreads for the first time ever a couple of weeks ago at Cinghiale. They were very good, nice and crispy. They were served with veal cheeks braised in red wine. Falling apart tender.
Posted by: Corey | December 4, 2009 10:33 AM
Dishes comprised of several 'odd' ingredients.
When I'm dining, the last thing I want to do is translate an over-the-top menu. This is where chefs seem to want to include every fancy vegetable/cooking method in one item.
I love the Wine Market, but their New Years Eve menu doesn't sound appealing to me!
"katai wrapped marvesta shrimp with sauce gribiche, pickled beets and micro tarragon"?
Posted by: Mad Cow | December 4, 2009 10:40 AM
I would think bone marrow should be on the list. While I don't love it I don't hate it either.
Posted by: Elite Elephant Lover | December 4, 2009 12:12 PM
Sorry, I know some folks are getting tired of others posting their captcha, but I liked this one,"hesitant Angel".
Posted by: Anonymous | December 4, 2009 12:55 PM