JAN GRee NBe RG, AU THOR OF HUDSON vALLey HARve S T (COUN TRy MAN PRe SS, 2003), iS BASeD iN
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Among the restaurant’s most popular items is bison bone marrow, which Lynch roasts and serves on toast topped with pulled
braised lamb, a balsamic/maple glaze and caper/fennel/parsley salad.
“Over the past few years, there has been a move to explore
some of the more rustic presentations,” Lynch says. “Americans
used to be very picky. As a matter of fact, the positive side of the
economic downturn was that people opened themselves up to
value and became willing to accept cuts they would not before.”
At Y.O Ranch Steakhouse, Dallas, the buffalo filet mignon was
featured on the Food Network’s “The Secret Life of Food.” The
steakhouse, where Tony Street is chef/owner, specializes in game
as well as steaks, and features several popular bison preparations.
Street’s restaurant partner, Charlie Schreiner, owns Y.O. Ranch,
home to 60 species of exotic wildlife and a herd of buffalo.
The buffalo filet mignon is served with two grilled shrimp,
garlic mashed potatoes and grilled vegetables. For lunch, there
are buffalo burgers and a buffalo Reuben—a corned buffalo
and Swiss on grilled rye with Russian dressing and sauerkraut.
Dinner features a chicken-fried buffalo steak, a fillet that is
breaded, fried and topped with creamed gravy.
Street sources buffalo from Comanche Buffalo, Lawton,
Oklahoma. “Luckily, we have not really experienced more demand
than we can provide,” he says. “In fact, there are so many more
ranches raising buffalo, it seems, that I haven’t seen an issue in
availability, but, rather, price.”
According to the National Bison Association’s Carter, “Fourteen
years ago, not only were there few chefs who had bison on the
menu, but those who did pretty much limited items to rib-eye
and tenderloin. The rest—chucks, round and trim—sat in the
freezer. The fact is that any livestock producer knows you need
to sell the whole carcass.”
Today, he adds, it’s a point of pride with chefs to show how
they can take traditionally tough meat and create something
tender and delicious.
Childhood Nutrition Day October 16