Huntavore - The Importance of Knowing Where Food Comes From

Sportsmen's Empire - Whitetail Hunting

On this episode of Huntavore, we touch on the fundamental question we all have, as people heavily involved with what is on our plate: Where does my food come from? Nick is joined by chef Adam Diltz, who sheds light on why knowing about his dishes is so important. Along with health and wellness, it brings an understanding of history and valuing the wholeness of what is presented on the plate. So come along on this chat, on this episode of Huntavore.

Chef Adam Diltz, owner of Elwood Restaurant, discusses his passion for food and the importance of knowing where our food comes from. He emphasizes the value of using every part of an animal and the cultural shift away from this mindset. Chef Diltz also talks about his involvement in teaching culinary skills to aspiring chefs and the importance of hands-on experience. He shares his approach to cooking fish, including utilizing the head and collar for dishes like hamachi collar and salmon head soup. Adam Diltz and Nick Otto discuss various ways to utilize different parts of fish and meat to minimize waste and maximize flavor. They talk about making fish soup from fish heads, using fish collars and heads to make fish cakes, and repurposing fish trimmings for salmon tartare. They also touch on the trend of reducing the quantity of red meat and focusing on higher quality cuts, such as grass-fed beef and wagyu. The conversation concludes with a discussion on cooking and enjoying offal, specifically heart dishes.

Takeaways:

• Knowing where our food comes from and using every part of an animal is important
• Culinary education and hands-on experience are valuable for aspiring chefs
• Utilizing the head and collar of fish can create delicious dishes like hamachi collar and salmon head soup Utilizing different parts of fish and meat can help minimize waste and maximize flavor.
• Fish heads and collars can be used to make fish soup and fish cakes.
• Trimmings from fish can be repurposed for dishes like salmon tartare.
• There is a trend of reducing the quantity of red meat and focusing on higher quality cuts.
• Offal, such as heart, can be delicious and should not be overlooked in cooking.

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