This Week in Food & Drink: Key Ingredient duck tongues, Irving Park's Al Dente, Ethyl's Beer & Wine Dive, and more

In Key Ingredient chef Jason Vincent of Nightwood is challenged with duck tongues, which he says are ?gross,? no way around it. When used in Asian cuisines they?re fried, which is what Vincent wound up doing after cold smoking them and braising them.?

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Source: http://www.chicagoreader.com/Bleader/archives/2011/09/02/this-week-in-food-and-drink-key-ingredient-duck-tongues-irving-parks-al-dente-ethyls-beer-and-wine-dive-and-more

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