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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

MENU: Perfect Halloween Food

Head to the butcher and make some
tempura brains. Photo courtesy Blu
restaurant.

 

Looking for inspiration for a Halloween dinner?

We love the menu at Blu restaurant in New York City’s Hotel Indigo. It’s not for the faint of heart (and there’s no heart on the menu):

  • Sautéed Chicken Livers with Artichokes and Lemon
  • Traditional Pinocchio Tripe with Crostini
  • Tempura-Style Calf Brain* with Marinara Dipping Sauce and Prickly Pear Salad
  • Black Risotto with Frogs Legs
  • Blood Orange Sorbet with Black Cat Cookies and Prosecco Zabaione
  • “In the spirit of Halloween, I wanted to get creative and playfully pair and plate items that diners might not ordinarily consider—but which are quite delicious,” says Chef Patrick Nuti. “All these items are perfectly normal in Italy and most other cultures but can seem foreign to American palates.”

    We love culinary adventure, and we’re headed to Blu for Halloween. Maybe we’ll run into the Munsters or the Addams family.

    *THE NIBBLE’s wine editor prefers lamb’s brains.





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