Thomas Rice and Kurt Guzowski of Tete Charcuterie tangle with monkfish liver, the so-called foie gras of the sea.
by Julia Thiel
The Chefs: Thomas Rice and Kurt Guzowski (Tete Charcuterie)
The Challenger:
Ryan McCaskey (Acadia)
The Ingredient: Monkfish liver Monkfish liver, a delicacy in Japan that's increasingly popular in the U.S., is often referred to as the foie gras of the sea.…[ Read more ]