What do you think of the emergence of skin on menus? Are you cooking with skin, and what do you like about it?
Skin is in. Pig skin contributes to two of Howard Reiger’s signature dishes at The Rieger Hotel Grill & Exchange, a decadent salad and a French onion-like soup. Big Jones’ Paul Fehribach feels interest in skin can be attributed to the rise of whole animal cookery, and he uses various kinds of cracklin's for dishes like spoonbread and duck. Vincent’s Chrissy Camba finds the skin trend interesting, and is always down for garnishing and snacking on the stuff.