28 Jan Mmm…Buffalo
I was at my new friend Jean-Louis Guerin’s restaurant this week for a day of eating, talking, eating, philosophical rumination, eating, and a bit of eating. I did not realize how much food one can ingest in the course of an eight-hour stretch, but I believe I sampled every food group and protein available in the continental United States, including a bit of Dijon mustard ice cream. Yes. (For a savory dish.)
Considerate soul that he is, Monsieur even sent me home with a goodie bag, so last night I was fortunate to partake of an enormous buffalo rib, pepper crusted and slow-roasted to perfection. The flavor was so smooth, and yet the meat so lean, that I was truly taken aback. I’ve had buffalo in burger form, but always found it to be dry and unpalatable. This rib, however, was a revelation. Naturally I’m going to have to bug him about the cooking method, because the meat literally fell apart it was so tender.
Stay tuned for more to come on our new friend in Greenwich, CT. He is one of the most philosophical chefs I’ve ever had the pleasure to meet, so there’s no way I’m letting him get away!
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