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Grilled Calf's Liver | by Renée S. Suen
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Grilled Calf's Liver

with roasted vidalia onion, buttermilk mashed potato, rosemary cabernet franc jus


My choice. Quite nice char, but thin slicing meant a need to strike that balance between crisp but leathery skin and a meaty moist center. Thankfully the kitchen was able to execute this properly. There was quite a bit of offal on my plate (equivalent to the fish and cornish hen combined!), meaning more than enough to share. Strangely enough no one wanted any. :P


One thing to note, GZ who's definitely not into liver was willing to try a bite and said it was pleasant (but apparently not enough to take a whole slice).

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Taken on July 21, 2010