Well, the snout-to-tail trend seems to have entered the age of aspics. Then again, after boasting about grilled lamb hearts at Longman and Eagle and fried testicles at BOKA, is anything really surprising anymore? Head cheese is starting to pop up on menus around town, starting with a video from Bistro Bordeaux, followed by a recent special from Kith and Kin and now Executive Chef Chris Pandel has informed us that The Bristol is currently working on a red wattle head cheese that will hopefully be ready for the weekend. Feeling adventurous? FEAST LIST: Head Cheese Over Heels
