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Offal

10/30/2017

Chefs have been serving up offal and other innards dishes for years, but consumers were still wary. Today, as offal becomes more mainstream, chefs are able to help their bottom line by cooking with parts that would have previously been thrown out. Chris Cosentino is helping change consumer perceptions, with his restaurants and cookbook, Offal Good.

 

Click here to read more about offal’s rise to popularity.