Future of Food: The other, other white meats
Justin Cucci, executive chef of Edible Beats restaurant group, uses elk in a burger at Ophelia’s Electric Soapbox, his Denver eatery.
He’s among the growing number of chefs that are making use of the many meats besides chicken, beef and pork that typically populate restaurant menus.
The Brothel Burger makes elk meat seductive with Korean barbecue flavor, miso-candied bacon, ponzu onions and pickled veggies. The newest concept in the Edible Beats group, El Five, opening in early May, will feature rabbit paella.
Ophelia’s in Denver serves elk burgers. (Rachel Adams Photography)
According to the USDA’s 2012 Census of Agriculture, 5,000