For the fourth year in a row, Chef Fergus Henderson of London's
St. John Restaurant is teaming up with April Bloomfield and Ken Friedman to bring New Yorkers a taste of his wares. Though people around the world have been eating offal since the dawn of meat eaters, Henderson's St. John is arguably the archetype for the current nose-to-tail dining movement and has done a great deal to advance the popularity of British food around the world. There probably wouldn't be a Spotted Pig without a St. John. The two restaurants also happen to be two of my favorite in the world. Get both chefs under one roof, and good things can happen.
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[Photographs: Robyn Lee] For nasty bits lovers, eating a meal designed by Fergus Henderson is just about as thrilling as it gets. Henderson, chef and author of the cult classic The Whole Beast: Nose to Tail Eating, is renowned...
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[Fergus Henderson's roasted marrow bones. Photo: Zach Brooks] Meatheads, take note: The Feed has all the info you need on FergusStock 2009, London offal master Fergus Henderson's annual pilgrimage to New York. He'll be cooking a dinner at The...
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