Word: guerithault
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Dates: during 1980-1989
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...than other meats. Game also appeals to food purists because it is raised without artificial hormones or antibiotics. People see it as "natural and of the earth," says La Toque owner-chef Ken Frank, whose venison dishes are popular at his tony Los Angeles restaurant. In Phoenix, chef Vincent Guerithault, owner of Vincent on Camelback, has developed a line of "heart-smart" game entrees. Once chefs % had to scramble to find a brace of partridge or pheasant. Not anymore. Game suppliers and game farms have sprung up across the country to meet the demand for everything from antelope to zebra...
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