Food for thought: deep-fried pork brains - Chicago Reader

Chicago Reader
Food for thought: deep-fried pork brains
Chicago Reader
Bill Walker, chef at the Kennison, has nothing against offal. He's even open to brains as long as they're fresh. But when Stephen Hasson of Ugo's challenged Walker to create a dish with Rose Pork Brain in Milk Gravy, Walker struggled with fact that the ...and more »