Bison among Wild and Rare offerings at culinary conference.
Chefs and cookbook authors gathering in Colorado next month for the International Association of Culinary Professionals (IACP) will enjoy a unique presentation highlighting the underutilized parts of bison. In a special "Wild and Rare" workshop Chef Andy Floyd of the Cook St. School of Fine Cooking, will feature braised bison cheeks and tails. Other chefs at the presentation will highlight dishes of elk, kangaroo and other exotic meats.
The NBA is working with IACP organizers to have local bison producers give a brief presentation during the Wild and Rare event, which draws significant national and international media attention. |
