Pork Brain Fritter and Piccalilli with Cauliflower, Onion, Capers, Cornichons, and Turmeric
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Pork Brain Fritter and Piccalilli with Cauliflower, Onion, Mint, Capers, Cornichons, and Turmeric
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Tongue in Breasts: Lamb Breasts Rolled with Pan-fried Tongue and Leeks, Garlic-Rutabaga Mash, and Sauteed Mustard Greens
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Tongue in Breasts: Lamb Breasts Rolled with Pan-fried Tongue and Leeks, Garlic-Rutabaga Mash, and Sauteed Mustard Greens
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House-made Stuffed Duck Neck, Tomato-Rosemary White Navy Beans, Sauteed Kale, and White Anchovies
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Panade: Baked Cheddar Soup with Seasonal Wild Mushrooms, Winter Greens, Thyme, Mace, and Croutons
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Chef-owner Richard Knight of Feast – Houston, TX
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Feast – Houston, TX
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Feast – Houston, TX
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Feast – Houston, TX
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Chef-owner Richard Knight in the kitchen at Feast – Houston, TX
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Duck in preparation for the House-made Stuffed Duck Neck
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Chef-owner Richard Knight, Chef-owner James Silk, and Co-owner Meagan Silk of Feast - Houston, TX
Photo: Will Blunt | January 2011
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