Boston Magazine: Local Chefs Talk Whole Animal Butchery and First Kills

In today’s extreme farm-to-table culinary climate, serious chefs are no longer satisfied with rooftop gardens, heirloom vegetables, and living, writhing seafood purchased straight from the dock.

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Local Chefs Talk Whole Animal Butchery and First Kills

Tony Maws, Matt Jennings, and others reflect on wielding the knife for the first time.

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