Food Arts: Brad Farmerie spills on blood cookery

BG Charter Member Brad Farmerie wrote the cover story for this month’s Food Arts Magazine. He covers the art of blood cookery: history, glossary of recipes and uses, legal matters, logistics. A beautiful and thorough discussion of an underutilized ingredient. When I sold whole animals, it was a rare restaurant that requested to have their accompanying bucket of blood. —mg   CLICK THE Food Arts COVER TO READ THE ARTICLE. Eat at Brad’s... Read More

Brad Farmerie: Blood Sausage How-To

Butcher’s Guild Charter Member Brad Farmerie shows us the ins and outs of boudin noir AKA blood sausage. Blood sausage was traditionally a way to use the blood and intestines when a pig was slaughtered, so nothing would go to waste. Now they are prized for their creamy richness, subtle wintry spices and deep hue. They are a specialty of Brad’s, he recently did a six-course blood menu for a packed house! Our friends at Eat TV* captured... Read More

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