No doubt mortality, possums, is the last thing a chef wants to contemplate when opening a new restaurant.
And yet the true bear knows no fear. Thus, as Tom Colicchio was in the process of opening the Los Angeles outpost of Craft, he took the bull by the horns and answered the Village Voice's questions about what his fantasy last meal would be.
He ultimately opted for his mother's Italian-American "gravy," but not before waxing poetic about lamb's brain, mentholated fish bones, tapioca pudding, and, of course, "double [cooked] deboned spatchcock [a game bird] with braised daikon."
Naturally, we all knew what spatchcock is, so our minds didn't automatically go into the gutter, n'est-ce pas?
2 comments:
Even if we didn't dahlings, and we don't, we can just imagine. And I imagine Colicchio's spatchcock is a fine specimen to be savored slowly.
Do you use the mentholated fishbones as toothpicks after spatchcock?
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