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Getting a Head in Fine Dining

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Sure I had ordered it. No one pressured me. Unlike many American diners the thought alone of eating pigeon doesn’t shake me. What does is attempting to dig into a little critter whose feet and claws are still attached, while his golden roasted head is propped like a trophy garnishing the center of the plate. If this grossed me out, does it mean I’m some kind of close-minded Middle American that should be sticking to strip malls, rather than dining at a high-end culinary establishment like Quince? Was this the waiter’s mistake? Does this preparation usually come with a warning? What was the chef’s intention? I had to call and find out.

Turns out, Chef Michael Tusk, was very forthright. A major supporter of the Slow Food Movement, he believes that using (and in this case serving) the whole animal shows the most respect for the life that was lost to create the meal. I found myself agreeing with him that here in the States most people hardly equate eating meat to slaughtering a cow, pig or a pigeon as the case may be. On the other hand, I didn’t make reservations one month ago to that day in order to explore my inadequacies or ponder another flaw in American culture. I’m still not quite sure if my dollars paid off. However, my sense tells me that getting ahead in fine dining is not simply all about serving tasty food.

O.k. foodies… Does anyone else have an opinion on serving the beak and claws along with the boring ol’ breast and thighs?

Getting a Head in Fine Dining posted by Meryl on March 29, 2007 @ 11:42 AM
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