An unusual style of bone-in-filet at KANU Restaurant in Lake Placid, New York
At KANU Restaurant in Lake Placid, Executive Chef David Haick enjoys serving creative cuisine not typically found in the area. His focus is on regional, foraged and farm-fresh ingredients blended together in innovative ways for unique flavors and textures. One of his most inventive dishes is a Kilcoyne Farm Bone-In Filet, an unusual cut of meat created specifically for KANU Restaurant and the Whiteface Lodge where it resides. Chef David tells the farmer and its butcher exactly how he wants the meat cut — which neither have heard of before — giving the filet a fuller, more beefy flavor with less fat content. The meat is typically served with baby carrots, butternut squash, parsnips and three onion marmalade.
Pairing suggestion from KANU Restaurant’s sommelier, Scott Waller: A 2008 Allegrini “Palazzo della Torre” from Veneto, Italy
The post #FoodPorn: Lake Placid’s Unusual Bone-In Filet appeared first on Epicure & Culture.
Jessica Festa is the editor of the travel sites Jessie on a Journey (http://jessieonajourney.com) and Epicure & Culture (http://epicureandculture.com). Along with blogging at We Blog The World, her byline has appeared in publications like Huffington Post, Gadling, Fodor’s, Travel + Escape, Matador, Viator, The Culture-Ist and many others. After getting her BA/MA in Communication from the State University of New York at Albany, she realized she wasn’t really to stop backpacking and made travel her full time job. Some of her most memorable experiences include studying abroad in Sydney, teaching English in Thailand, doing orphanage work in Ghana, hiking her way through South America and traveling solo through Europe. She has a passion for backpacking, adventure, hiking, wine and getting off the beaten path.
