"parker bosley" news and stories

Menus already chock-full of details about the soil quality in the area the salad spinach was grown and the precise variety of vanilla in the crème brule are soon going to have another detail: the sire of the steak. Always looking to be on the cutting edge of dining trends, some chefs are getting involved in animal husbandry to custom breed specific, and often rare, varieties of meat for their restaurants. They feel that this gives them an edge over companies that contract with well-known high-end producers. Whether or not there is any truth to the belief that things which are rarer are necessarily better or higher quality, chefs like David Burke are beginning to do things like buy bulls and find farmers to raise what will be a future meal, according to an article (subscription required to read it online) in the Wall Street Journal.